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Roasted Cauliflower Fill 1 Created with Sketch.

with Tahini Farro Salad & Harissa Yogurt

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

This Middle Eastern-inspired dish is bursting with vibrant flavors and textures, including herby za’atar-roasted cauliflower, crumbly feta, and a creamy, smoky layer of yogurt mixed with harissa paste.

Get Cooking
fresh
ingredients
Roasted Cauliflower with Tahini Farro Salad & Harissa Yogurt
Title
  • ½ cup Semi-Pearled Farro
  • 1 head Cauliflower
  • 2 Persian Cucumbers
  • ½ cup Plain Sheep's Milk Yogurt
  • 1 Tbsp Red Harissa Paste
  • 1 Tbsp Red Wine Vinegar
  • 1½ oz Feta Cheese
  • ½ oz Sweet Piquante Peppers
  • 2 Tbsps Tahini
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
step-by-step
instructions
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Preheat the oven 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 out and discard the core of the cauliflower; cut the head into bite-sized pieces. Transfer to the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar seasoning. Toss to coat. Arrange in an even layer and roast 19 to 21 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.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the farro cooks, halve the tomatoes. Place in a bowl with half the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Medium dice the cucumbers. Roughly chop the peppers. Combine in a large bowl with the tahini, remaining vinegar, and 1 tablespoon of water. Drizzle with olive oil and season with salt and pepper; stir to combine. In a separate bowl, combine the yogurt and harissa paste.

Warm the pitas:
4 Warm the pitas:

While the farro continues to cook, stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Make the farro salad:
5 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.

Finish & serve your dish:
6 Finish & serve your dish:

Fill the warmed pitas with the harissa yogurt, roasted cauliflower, marinated tomatoes (discarding any liquid), and cheese (crumbling before adding). Serve the finished pitas with the farro salad on the side. Enjoy! 

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

Preheat the oven 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 out and discard the core of the cauliflower; cut the head into bite-sized pieces. Transfer to the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar seasoning. Toss to coat. Arrange in an even layer and roast 19 to 21 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:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the farro cooks, halve the tomatoes. Place in a bowl with half the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Medium dice the cucumbers. Roughly chop the peppers. Combine in a large bowl with the tahini, remaining vinegar, and 1 tablespoon of water. Drizzle with olive oil and season with salt and pepper; stir to combine. In a separate bowl, combine the yogurt and harissa paste.

4 Warm the pitas:

While the farro continues to cook, stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Warm the pitas:
Make the farro salad:
5 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.

6 Finish & serve your dish:

Fill the warmed pitas with the harissa yogurt, roasted cauliflower, marinated tomatoes (discarding any liquid), and cheese (crumbling before adding). Serve the finished pitas with the farro salad on the side. Enjoy! 

Finish & serve your dish: