Roasted Cauliflower & Farro Salad with Tahini-Yogurt Sauce

Roasted Cauliflower & Farro Salad

with Tahini-Yogurt Sauce

35 MIN
+$7.99/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
      850 Cals (est.)
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    fresh
    ingredients
    Roasted Cauliflower & Farro Salad with Tahini-Yogurt Sauce
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Semi-Pearled Farro
    • 1 head Romanesco Cauliflower
    • 6 oz Carrots
    • 2 cloves Garlic
    • 1 Lemon
    • 1½ Tbsps Golden Raisins
    • 1½ oz Feta Cheese
    • ½ cup Plain Nonfat Greek Yogurt
    • 2 Tbsps Tahini
    • 2 Tbsps Sliced Roasted Almonds
    • 2 tsps Honey

    Roasted Cauliflower & Farro Salad

    Prepare & roast the cauliflower
    1 Prepare & roast the cauliflower

    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 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. Quarter and deseed the lemon.

    4 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up. Cover with foil to keep warm.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the salmon
    Cook the carrots
    5 Cook the carrots

    In the pan of reserved fond, 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.

    6 Make the sauce

    Meanwhile, in a bowl, combine the yogurt, tahini, honey, the juice of 3 lemon wedges, and a drizzle of olive oil; season with salt and pepper.

    Make the sauce
    Finish the farro & serve your dish
    7 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 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. Serve the sauce topped with the finished farro, roasted cauliflower, and cooked fish. Garnish with the feta (crumbling before adding), almonds, and a drizzle of olive oil. Enjoy!

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