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.

Meanwhile, 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. (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!

You can also cook seasoned cauliflower in air-fryer at 400°F for 9 to 12 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.