Buffalo Cauliflower

Preheat oven to 425°F. Combine cauliflower, just ½ tsp turmeric, polenta, 2 tbsp olive oil, and ½ tsp salt in large bowl and toss. Transfer to baking sheet and roast until cauliflower is slightly browned and crisp in places, 35 to 40 minutes, gently flipping halfway through. (4-servings: use 1 tsp turmeric, ¼ cup olive oil, 1 tsp salt) (TIP: To cook in airfryer, place cauliflower in single layer directly on rack, making sure to leave space between and working in batches if necessary. Cook at 400F, until slightly browned and crisp in places, 9 to 12 minutes.)

Make small tear at top of quinoa bag and microwave for 60 seconds. Transfer to medium bowl and stir in just 1 tsp dill, lemon zest, and just half the lemon juice and set aside. (4-servings: use 2 tsp dill) (TIP: You can also combine precooked quinoa and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Combine kale, 1 tsp olive oil, remaining lemon juice, and a pinch of salt and pepper in large bowl and toss to coat. Divide lemon-dill quinoa and kale salad between bowls. Top with polenta-crusted cauliflower. Drizzle with ranch and Buffalo sauce. Dig in! (4-servings: use 2 tsp olive oil)