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Roasted Cauliflower & Farro Salad Fill 1 Created with Sketch.

with Tahini-Yogurt Sauce

Mediterranean Diet
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this sophisticated vegetarian dish, we’re pairing hearty slices of roasted cauliflower with a bright zucchini, carrot, and grain salad. It all comes together with a layer of nutty, creamy yogurt sauce.

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower. Cut the head into 1-inch-thick pieces, keeping them as intact as possible. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the farro:
2 Cook the farro:

While the cauliflower roasts, 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:

While the farro cooks, peel the carrots; thinly slice into rounds. Medium dice the zucchini. Peel and roughly chop the garlic. Quarter and deseed the lemon.

Cook the vegetables:
4 Cook the vegetables:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons 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 diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat.

Make the sauce:
5 Make the sauce:

While the vegetables cook, in a medium bowl, whisk together the yogurt, tahini, and the juice of 3 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

To the pot of cooked farro, add the cooked vegetables, sunflower seeds, raisins, cheese (crumbling before adding), a drizzle of olive oil, and the juice of the remaining lemon wedge. Stir to combine and season with salt and pepper to taste. Divide the sauce between 2 dishes and spread into an even layer. Top with the finished farro, roasted cauliflower, and a drizzle of olive oil. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower. Cut the head into 1-inch-thick pieces, keeping them as intact as possible. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Cook the farro:

While the cauliflower roasts, 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:
3 Prepare the remaining ingredients:

While the farro cooks, peel the carrots; thinly slice into rounds. Medium dice the zucchini. Peel and roughly chop the garlic. Quarter and deseed the lemon.

4 Cook the vegetables:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons 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 diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat.

Cook the vegetables:
Make the sauce:
5 Make the sauce:

While the vegetables cook, in a medium bowl, whisk together the yogurt, tahini, and the juice of 3 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.

6 Finish the farro & serve your dish:

To the pot of cooked farro, add the cooked vegetables, sunflower seeds, raisins, cheese (crumbling before adding), a drizzle of olive oil, and the juice of the remaining lemon wedge. Stir to combine and season with salt and pepper to taste. Divide the sauce between 2 dishes and spread into an even layer. Top with the finished farro, roasted cauliflower, and a drizzle of olive oil. Enjoy!

Finish the farro & serve your dish: