Roasted Cauliflower & Farro Salad with Feta & Tahini Yogurt Sauce
Nutritionist's Pick

Roasted Cauliflower & Farro Salad

with Feta & Tahini Yogurt Sauce

35 MIN
4 Servings
Wellness at Blue Apron
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    • Keep it Vegetarian

    From the Test Kitchen

    In this sophisticated vegetarian dish, we’re pairing hearty slices of roasted cauliflower with a bright grain salad featuring carrots, raisins, almonds, and more. It all comes together with a layer of nutty, creamy yogurt sauce.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian 600 Calories or Less Nutritionist's Pick
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    fresh
    ingredients
    Roasted Cauliflower & Farro Salad with Feta & Tahini Yogurt Sauce
    Title
    • 1 cup Semi-Pearled Farro
    • 2 heads Romanesco Or White Cauliflower
    • 12 oz Carrots
    • 4 cloves Garlic
    • 2 Lemons
    • 4 Tbsps Golden Raisins
    • 3 oz Feta Cheese
    • 4 Tbsps Tahini
    • 1 cup Plain Nonfat Greek Yogurt
    • 4 Tbsps Sliced Roasted Almonds
    • 4 tsps Honey

    Roasted Cauliflower & Farro Salad

    Prepare & roast the cauliflower
    1 Prepare & roast the cauliflower

    Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Remove the leaves of the cauliflower; cut lengthwise through the core into 1-inch-thick steaks (keeping them as intact as possible). Place on the foil. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Cook the farro

    Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the farro
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel the carrots; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Quarter and deseed the lemon(s).

    4 Cook the carrots

    In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Turn off the heat.

    Cook the carrots
    Make the sauce
    5 Make the sauce

    Meanwhile, in a bowl, whisk together the yogurt, tahini, honey, the juice of 2 lemon wedges (or 4 wedges for 4 servings), and a drizzle of olive oil; season with salt and pepper.

    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the cooked carrots, raisins, a drizzle of olive oil, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Divide the sauce between serving dishes and spread into an even layer. Serve the sauce topped with the finished farro, roasted cauliflower, feta (crumbling before adding), almonds, and a drizzle of olive oil. Enjoy!

    Finish the farro & serve your dish
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