Roasted Cauliflower with Tahini Farro Salad & Harissa Yogurt

Roasted Cauliflower

with Tahini Farro Salad & Harissa Yogurt

Group Created with Sketch. 35 min
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500 Calories Or Less
Mediterranean
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 510 Cals/serving
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This Middle Eastern-inspired dish is bursting with vibrant flavors and textures, including herby za’atar-roasted cauliflower and crumbly feta cheese—all served over a creamy, smoky layer of yogurt mixed with harissa paste.

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the stem end and leaves of the cauliflower; slice the head into 1-inch-thick pieces (keeping them as intact as possible). Transfer to the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Turn to coat. Arrange in an even layer and roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the farro:
2 Cook the farro:

While the cauliflower roasts, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.

 Dress the cucumbers & make the harissa yogurt:
3 Dress the cucumbers & make the harissa yogurt:

While the farro cooks, medium dice the cucumbers. Roughly chop the peppers. In a large bowl, combine the tahini, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the diced cucumbers and chopped peppers; stir to coat. In a separate bowl, combine the yogurt and harissa paste.

Make the farro salad:
4 Make the farro salad:

Add the cooked farro and a drizzle of olive oil to the bowl of dressed cucumbers; stir to combine. Season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Divide the harissa yogurt between two dishes; spread into an even layer. Top with the farro salad, roasted cauliflower, and cheese (crumbling before adding). Enjoy!

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the stem end and leaves of the cauliflower; slice the head into 1-inch-thick pieces (keeping them as intact as possible). Transfer to the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Turn to coat. Arrange in an even layer and roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the farro:

While the cauliflower roasts, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.

Cook the farro:
 Dress the cucumbers & make the harissa yogurt:
3 Dress the cucumbers & make the harissa yogurt:

While the farro cooks, medium dice the cucumbers. Roughly chop the peppers. In a large bowl, combine the tahini, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the diced cucumbers and chopped peppers; stir to coat. In a separate bowl, combine the yogurt and harissa paste.

4 Make the farro salad:

Add the cooked farro and a drizzle of olive oil to the bowl of dressed cucumbers; stir to combine. Season with salt and pepper to taste.

Make the farro salad:
Serve your dish:
5 Serve your dish:

Divide the harissa yogurt between two dishes; spread into an even layer. Top with the farro salad, roasted cauliflower, and cheese (crumbling before adding). Enjoy!