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
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.
