Preheat oven to 425°F. Combine cauliflower, just half the 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-serving meal: use ¼ cup olive oil, 1 tsp salt) (TIP: Keep remaining turmeric for your own use.)

Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. Stir in dill, lemon zest, and just half the lemon juice and set aside. (4-serving meal: use 2½ cups water)

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 tzatziki and Buffalo hot sauce. Dig in! (4-serving meal: use 2 tsp olive oil)