Preheat your oven to 430°F (220°C) to achieve perfectly roasted vegetables.

Whisk together olive oil, lemon zest, lemon juice, minced garlic, ground turmeric, dried rosemary, salt, and black pepper in a medium bowl.

Cut cauliflower into bite-sized florets and slice potatoes into wedges. Drain and rinse chickpeas well.

Combine cauliflower, potato wedges, chickpeas, and pitted olives on a large baking sheet.

Drizzle the marinade over the veggies and toss to evenly coat.

Arrange veggies in a single layer and roast for 25 to 30 minutes until golden brown and tender.

Once roasted, sprinkle with fresh parsley, drizzle additional lemon juice, and fold in cooked quinoa or grain. Serve with Greek yogurt and lemon wedges.