Ingredients
Cauliflower and Marinade
- 1 medium head cauliflower, cut into florets (about 6 heaping cups)
- 4 Tbsp. extra-virgin olive oil, divided
- 1 tsp. ground turmeric
- 1 tsp. black pepper
- 1 tsp. smoked paprika
- 1/2 tsp. kosher salt
- 1/2 tsp. ground ginger
- 2 tsp. lower-sodium soy sauce or tamari
- 2 tsp. honey or maple syrup
Quinoa
- 1 cup dry quinoa
- 2 cups vegetable broth
- 2 Tbsp. chopped fresh parsley
- 1 tsp. lemon zest
Greens
- 4 packed cups arugula or baby kale
- 1 Tbsp. lemon juice
Whipped Feta
- 1 (8-oz.) block feta cheese
- 1/4 cup plain full-fat Greek yogurt
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. honey or maple syrup
Instructions
- Preheat and Season Cauliflower: Preheat oven to 425ºF. In a large bowl, combine 3 Tbsp. olive oil with turmeric, black pepper, smoked paprika, kosher salt, and ground ginger. Toss the cauliflower florets in this spice mixture until they are thoroughly coated.
- Roast Cauliflower: Spread the seasoned cauliflower on a rimmed baking sheet, ensuring florets are not overlapping. Roast in the oven for 20 minutes, tossing once at the 15-minute mark for even cooking.
- Glaze and Finish Roasting: While cauliflower roasts, mix soy sauce and honey (or maple syrup) in a small bowl. Remove cauliflower from the oven after initial roasting, drizzle with soy sauce mixture, toss to coat, and return to oven for an additional 10 minutes until caramelized and tender.
- Cook Quinoa: In a small saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Stir in chopped parsley and lemon zest, then remove from heat.
- Prepare Whipped Feta: In a food processor, blend feta cheese, Greek yogurt, 2 Tbsp. olive oil, and honey or maple syrup until smooth and creamy.
- Toss Greens: In a large bowl, combine arugula or baby kale with the remaining 1 Tbsp. olive oil, 1 Tbsp. lemon juice, and a pinch of salt. Toss to evenly coat the greens.
- Assemble Bowls: To assemble, spread 3 Tbsp. of whipped feta at the bottom of each bowl. Add a layer of quinoa, then top with roasted cauliflower and dressed greens. Garnish as desired with toasted pumpkin seeds, avocado slices, extra herbs, or a drizzle of olive oil.
Notes
- For a vegan option, replace feta and Greek yogurt with a plant-based cream cheese or tofu-based spread.
- To make it gluten-free, ensure soy sauce or tamari used is gluten-free.
- Feel free to swap arugula with baby kale or spinach depending on preference.
- To add crunch, garnish with toasted nuts or seeds such as pumpkin or sunflower seeds.
- Leftover roasted cauliflower and quinoa can be stored separately in airtight containers for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
