- 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
- 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
- 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
- Optional garnishes: Toasted pumpkin seeds, sliced avocado, additional chopped fresh parsley.
- If you have 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 leftover quinoa and cauliflower separately from the whipped feta for best results. Quinoa and cauliflower will keep for up to 4 days in the fridge, while whipped feta lasts about 1 week. To reheat, warm the quinoa and cauliflower in short intervals in the microwave, stirring in between. Serve with fresh arugula and whipped feta, adding avocado if desired.
