Active Time
15 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)

We like to think of cauliflower as a blank-canvas brassica; diverse enough to be blended into a creamy sauce or soup, or blitzed into “rice” as a lower-carb alternative to grains. Roasting brings out its sweeter side, though it takes on just about any flavor profile you throw its way. 

How to Make It

Step 1

Preheat oven to 425°F. Arrange cauliflower in a single layer on a rimmed baking sheet. Toss with 1 tablespoon oil and 1/4 teaspoon salt. Bake at 425°F until tender, 25 to 30 minutes, tossing once after 15 minutes. Set aside.

Step 2

Stir together lemon zest and juice, tahini, chili powder, sugar, and 1/4 teaspoon salt in a bowl. Whisk in 1 tablespoon water; add 1 to 2 additional teaspoons water until desired consistency is reached. Set aside.

Step 3

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium. Add shallot; cook until softened, about 3 minutes. Stir in farro, dates, chopped mint, and remaining 1/2 teaspoon salt; cook 2 minutes.

Step 4

Place 2/3 cup farro pilaf in each of 4 bowls. Top each with 3/4 cup cauliflower and 1 1/2 tablespoons chili-tahini sauce. Garnish with mint.

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