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Roasted Cauliflower Fill 1 Created with Sketch.

with Tahini Farro Salad & Harissa Yogurt

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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instructions
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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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!