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.
5 cups chopped cauliflower florets
2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon lemon zest plus 2 Tbsp. fresh lemon juice
1 1/2 tablespoons tahini (sesame seed paste)
1/2 teaspoon chili powder
1/2 teaspoon granulated sugar
4 to 5 teaspoons water
3 tablespoons finely chopped shallot
3 cups cooked farro
2 Medjool dates, finely chopped
2 tablespoons chopped fresh mint, plus whole leaves for garnish
Added sugars 1g
Calcium 5% DV
Potassium 10% DV
How to Make It
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.
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.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.