Spiced Cauliflower & Chickpea Bowl Fill 1 Created with Sketch.

with Avocado, Dates, & Harissa Yogurt

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
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This Middle Eastern-inspired farro bowl highlights hearty cauliflower—a favorite cool weather vegetable—roasted alongside chickpeas in a coating of our fragrant dukkah seasoning. It all gets cooling contrast from slices of creamy avocado and a drizzle of smoky harissa yogurt.

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Spiced Cauliflower & Chickpea Bowl with Avocado, Dates, & Harissa Yogurt
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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut out and discard the core of the cauliflower; cut into small florets. Peel the carrots; grate on the large side of a box grater. Pit and roughly chop the dates. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; drizzle with olive oil and season with salt and pepper.

Roast the chickpeas & cauliflower:
2 Roast the chickpeas & cauliflower:

Spread the chickpeas onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the cauliflower florets to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the dukkah; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until the cauliflower is tender when pierced with a fork and the chickpeas are golden brown and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

Cook & finish the farro:
3 Cook & finish the farro:

While the chickpeas and cauliflower roast, 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. Add the grated carrots, chopped dates, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Make the harissa yogurt & serve your dish:
4 Make the harissa yogurt & serve your dish:

While the farro cooks, in a bowl, combine the yogurt, harissa paste, and 2 tablespoons of water. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted chickpeas and cauliflower and seasoned avocado. Drizzle with the harissa yogurt. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut out and discard the core of the cauliflower; cut into small florets. Peel the carrots; grate on the large side of a box grater. Pit and roughly chop the dates. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; drizzle with olive oil and season with salt and pepper.

2 Roast the chickpeas & cauliflower:

Spread the chickpeas onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the cauliflower florets to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the dukkah; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until the cauliflower is tender when pierced with a fork and the chickpeas are golden brown and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

Roast the chickpeas & cauliflower:
Cook & finish the farro:
3 Cook & finish the farro:

While the chickpeas and cauliflower roast, 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. Add the grated carrots, chopped dates, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

4 Make the harissa yogurt & serve your dish:

While the farro cooks, in a bowl, combine the yogurt, harissa paste, and 2 tablespoons of water. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted chickpeas and cauliflower and seasoned avocado. Drizzle with the harissa yogurt. Enjoy!

Make the harissa yogurt & serve your dish: