Nutritionist's Pick

Roasted Cauliflower & Farro Salad

with Tahini-Yogurt Sauce

35 MIN

2 Servings

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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

590 Cals (est.)

View Full Nutrition

fresh

ingredients

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
2 Tbsps Tahini
½ cup Plain Nonfat Greek Yogurt
2 Tbsps Sliced Roasted Almonds
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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 carrots

In a medium pan (nonstick, if you have one), 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.

5 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.

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 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, feta (crumbling before adding), almonds, and a drizzle of olive oil. Enjoy!