Roasted Cauliflower & Farro Salad with Tahini-Yogurt Sauce

Roasted Cauliflower & Farro Salad

with Tahini-Yogurt Sauce

35 MIN
+$6.99/serving 2 Servings
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    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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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    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
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