Dinner

Turmeric & Lemon Roasted Cauliflower Bowl with Kale, Quinoa, and Coconut Yogurt Recipe

ByHailey Reed January 26, 2026January 26, 2026

Introduction

This Turmeric & Lemon Cauliflower Bowl is a vibrant and nutritious meal packed with warm spices and fresh flavors. Roasted cauliflower and crispy kale come together with quinoa, lentils, and a tangy lemon dressing for a satisfying plant-based dish.

A white plate with blue and orange floral patterns shows a colorful meal divided into four sections. The largest section holds roasted golden-brown cauliflower with slightly charred greenish-yellow lettuce wedges on top. Next to it, a pile of dark green crispy kale adds a rough texture. Adjacent to this is a creamy white yogurt or sauce topped with a mix of pumpkin seeds and sunflower seeds. The final section has a serving of cooked light brown quinoa or buckwheat grains. The plate is placed on a white marbled surface with a wooden-handled fork resting nearby. In the background, a small orange bowl with more mixed seeds, a baking tray with extra roasted cauliflower, and a transparent glass filled with a light yellow drink add to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

650g cauliflower, cut into florets
4 tbsp olive oil
2 tsp ground turmeric
2 tsp cumin seeds
125g kale, stalks removed, roughly chopped
1 lemon, juiced
250g pouch cooked quinoa & lentils
4 tbsp coconut yogurt
3 tbsp mixed seeds (hemp, sunflower, and pumpkin)

Instructions

Step 1: Preheat the oven to 190°C (180°C fan) or gas mark 6. Place the cauliflower florets and any leaves into a large bowl. Drizzle with 2 tablespoons of olive oil, then toss with ground turmeric, cumin seeds, salt, and pepper until evenly coated.
Step 2: Spread the seasoned cauliflower on a baking tray lined with baking parchment. Roast for 25-35 minutes until golden and tender.
Step 3: After 10 minutes of roasting the cauliflower, place the kale in a large bowl. Massage in the remaining 2 tablespoons of olive oil along with a pinch of salt and pepper. Spread the kale on a separate baking tray and bake for the last 10 minutes of the cauliflower’s cooking time, until crisp. Let the kale cool on the tray.
Step 4: Squeeze the lemon juice over the roasted cauliflower once it’s done cooking.
Step 5: Prepare the quinoa and lentil mix according to the pack instructions. Divide the cooked grains between two bowls.
Step 6: Top each bowl with roasted cauliflower, crispy kale, a dollop of coconut yogurt, and a sprinkle of mixed seeds. Serve immediately.

Tips & Variations

For extra flavor, add a pinch of smoked paprika to the cauliflower seasoning mix.
Substitute kale with spinach or Swiss chard for a different leafy green texture.
If you prefer a nuttier taste, lightly toast the mixed seeds before sprinkling.
Use Greek yogurt instead of coconut yogurt for a tangier alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or microwave, adding a splash of water to keep the cauliflower moist. Add fresh lemon juice after reheating to brighten the flavors.