Turmeric-Roasted Cauliflower Bowls with Whipped Feta | Healthy and Flavorful Recipe #shorts

Indulge in the goodness of Turmeric-Roasted Cauliflower Bowls with quinoa, lemon-infused arugula, and velvety whipped feta. These bowls, expertly curated by Jamie Vespa MS, RD, offer a filling and nourishing meal rich in anti-inflammatory and antioxidant-packed ingredients.

**Equipment:**
– Large baking sheet
– Small saucepan with lid
– Food processor

**Ingredients:**
*Roasted Cauliflower Bowls*
– 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
– ½ tsp. kosher salt
– ½ tsp. ground ginger
– 2 tsp. lower-sodium soy sauce or tamari
– 2 tsp. honey or maple syrup
– 1 cup dry quinoa
– 2 cups vegetable broth
– 2 Tbsp. chopped fresh parsley
– 1 tsp. lemon zest, plus 1 Tbsp. lemon juice
– 4 packed cups arugula or baby kale

*Whipped Feta*
– 1 (8-oz.) block feta cheese
– ¼ cup plain full-fat Greek yogurt
– 2 Tbsp. extra-virgin olive oil
– 2 tsp. honey or maple syrup

*Optional Garnishes:* Toasted pumpkin seeds, sliced avocado, additional chopped fresh parsley.

**Instructions:**
1. Preheat the oven to 425ºF. Combine 3 Tbsp. olive oil, turmeric, black pepper, smoked paprika, salt, and ginger in a large bowl. Toss cauliflower florets until thoroughly coated.
2. Spread seasoned cauliflower on a rimmed baking sheet, ensuring no overlap. Roast for 20 minutes, tossing once at the 15-minute mark.
3. In a small bowl, combine soy sauce and honey (or maple syrup). Drizzle over cauliflower, toss, and return to the oven for another 10 minutes.
4. While cauliflower roasts, prepare quinoa by boiling it in vegetable broth. Once fluffy, stir in parsley and lemon zest.
5. Whip up the feta by blending feta cheese, Greek yogurt, olive oil, and honey (or maple syrup) until smooth.
6. Toss arugula with remaining 1 Tbsp. olive oil, 1 Tbsp. lemon juice, and a pinch of salt in a large bowl.
7. Assemble bowls by spreading 3 Tbsp. whipped feta at the bottom. Top with quinoa, roasted cauliflower, and arugula. Garnish with toasted pumpkin seeds, avocado slices, extra herbs, and a drizzle of olive oil if desired.

**Notes:**
– Leftover whipped feta? Enjoy it with fresh pita or naan, use it as a sandwich spread, or as a dip with pita chips, veggies, or crackers.
– Store quinoa and cauliflower separately from whipped feta. Reheat veggies and grains while keeping the feta cool. Quinoa and cauliflower last up to 4 days refrigerated, while whipped feta lasts up to 1 week.
– For reheating, transfer quinoa and cauliflower to a microwave-safe bowl, heat in 30-second intervals, stirring each time until warm. Serve with whipped feta, fresh arugula, and avocado if desired.

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