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Roasted Cauliflower & Farro Salad
with Tahini-Yogurt Sauce
35 MIN
+$6.99/serving
2 Servings
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 Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories690 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Semi-Pearled Farro
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1½ Tbsps Golden Raisins
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2 cloves Garlic
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2 Tbsps Tahini
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1½ oz Feta Cheese
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½ cup Plain Nonfat Greek Yogurt
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1 head Romanesco Cauliflower
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6 oz Carrots
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1 Lemon
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2 Tbsps Sliced Roasted Almonds
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2 tsps Honey
step-by-step
instructions
1
Prepare & roast the cauliflower
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 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 sheet pan. 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.
3
Prepare the remaining ingredients
Meanwhile, peel the carrots; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.
4
Cook the shrimp & carrots
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are slightly opaque and the carrots are slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
5
Make the sauce
Meanwhile, in a bowl, combine the yogurt, tahini, honey (kneading the packet before opening), the juice of 3 lemon wedges, 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 shrimp and carrots, raisins, a drizzle of olive oil, and the juice of the remaining lemon wedge. Stir to combine; taste, then season with salt and pepper if desired. Divide the sauce between two serving dishes and spread into an even layer. Top the sauce with the finished farro, roasted cauliflower, cheese (crumbling before adding), almonds, and a drizzle of olive oil. Enjoy!
1
Prepare & roast the cauliflower
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 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 sheet pan. 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.
3
Prepare the remaining ingredients
Meanwhile, peel the carrots; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.
4
Cook the shrimp & carrots
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are slightly opaque and the carrots are slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
5
Make the sauce
Meanwhile, in a bowl, combine the yogurt, tahini, honey (kneading the packet before opening), the juice of 3 lemon wedges, 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 shrimp and carrots, raisins, a drizzle of olive oil, and the juice of the remaining lemon wedge. Stir to combine; taste, then season with salt and pepper if desired. Divide the sauce between two serving dishes and spread into an even layer. Top the sauce with the finished farro, roasted cauliflower, cheese (crumbling before adding), almonds, and a drizzle of olive oil. Enjoy!
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