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Za'atar-Roasted Cauliflower
with Date-Farro Salad
40 MIN
2 Servings
From the Test Kitchen
In this recipe, hearty slices of roasted cauliflower get plenty of flavor from za’atar—a beloved Middle Eastern blend of sumac, sesame seeds, thyme, and more. We’re serving the slices over a bed of farro tossed with sweet peppers, dates, and feta, then topping it all with creamy labneh cheese brightened with lime juice and a bit more za’atar.
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NutritionPER SERVING
-
Calories850 Cals (est.)
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fresh
ingredients
Title
- 1 cup Semi-Pearled Farro
- 1 head Cauliflower
- 4 oz Sweet Peppers
- 2 cloves Garlic
- 1 bunch Parsley
- 4 Dried Medjool Dates
- 1½ oz Feta Cheese
- ½ cup Labneh Cheese
-
1 Pickled Shallot
-
3 Tbsps Roasted Almonds
- 1 Lime
-
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
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. Quarter the lime. Cut off and discard the stem end and leaves of the cauliflower; slice into 1-inch-thick pieces (keeping them as intact as possible). Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the za’atar seasoning; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lime wedges.
2
Cook the farro:
While the cauliflower roasts, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and cover to keep warm.
3
Prepare the remaining ingredients:
While the farro cooks, cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Peel and roughly chop the garlic. Pit and roughly chop the dates. Roughly chop the shallot (discarding any liquid). Roughly chop the almonds. Roughly chop the parsley leaves and stems.
4
Cook the peppers:
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 peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and dates; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.
5
Season the labneh:
While the peppers cook, in a bowl, combine the labneh cheese, remaining za’atar seasoning, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper to taste.
6
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked pepper mixture, chopped shallot, feta cheese (crumbling before adding), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the roasted cauliflower over the finished farro. Garnish with the chopped almonds and parsley and seasoned labneh. Enjoy!
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. Quarter the lime. Cut off and discard the stem end and leaves of the cauliflower; slice into 1-inch-thick pieces (keeping them as intact as possible). Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the za’atar seasoning; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lime wedges.
2
Cook the farro:
While the cauliflower roasts, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and cover to keep warm.
3
Prepare the remaining ingredients:
While the farro cooks, cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Peel and roughly chop the garlic. Pit and roughly chop the dates. Roughly chop the shallot (discarding any liquid). Roughly chop the almonds. Roughly chop the parsley leaves and stems.
4
Cook the peppers:
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 peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and dates; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.
5
Season the labneh:
While the peppers cook, in a bowl, combine the labneh cheese, remaining za’atar seasoning, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper to taste.
6
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked pepper mixture, chopped shallot, feta cheese (crumbling before adding), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the roasted cauliflower over the finished farro. Garnish with the chopped almonds and parsley and seasoned labneh. Enjoy!
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