Roasted Cauliflower & Farro Salad with Tahini-Yogurt Sauce

Roasted Cauliflower & Farro Salad

with Tahini-Yogurt Sauce

35 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
    Wellness
  • add Shrimp
    add 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • add Shrimp

    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.
    CLICK FOR RECIPE CARD

    Get Plans

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Roasted Cauliflower & Farro Salad with Tahini-Yogurt Sauce
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Semi-Pearled Farro
    • 1½ Tbsps Golden Raisins
    • 2 cloves Garlic
    • 2 Tbsps Tahini
    • 1½ oz Feta Cheese
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 head Romanesco Cauliflower
    • 6 oz Carrots
    • 1 Lemon
    • 2 Tbsps Sliced Roasted Almonds
    • 2 tsps Honey
    Prepare & roast the cauliflower
    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.

    Cook the farro
    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.

    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. Quarter and deseed the lemon.

    Cook the shrimp & carrots
    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.

    Make the sauce
    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.

    Finish the farro & serve your dish
    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!

    Tips from Home Chefs

    Prepare & roast the cauliflower
    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.

    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. 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.

    Cook the shrimp & carrots
    Make the sauce
    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!

    Finish the farro & serve your dish
    Browse Steps
    1 of 6