Farro and Roasted Cauliflower Salad with Tahini Dressing
Nutrition
Calories: 500 kcalCarbohydrates: 58 gProtein: 14 gFat: 24 gSaturated Fat: 4 gCholesterol: 5 mgSodium: 190 mgFiber: 12 gSugar: 12 g
Ingredients
- 1 head cauliflower about 2 lb., trimmed and broken into 1" florets
- 6 Tbsp. extra-virgin olive oil
- Salt and pepper
- 1 1/2 cups pearled farro
- 2 Tbsp. lemon juice
- 2 Tbsp. tahini
- 1 Tbsp. water
- 1 garlic clove minced
- 1 cup fresh mint leaves
- 1/2 cup chopped pitted dates
- 1/2 cup shelled pistachios toasted and chopped
- 1/3 cup crumbled feta cheese
Instructions
- 1. Place a rack in the lowest part of oven and heat to 425 degrees. In a medium bowl, toss cauliflower florets with 2 tablespoons oil and season with salt and pepper. Transfer to a parchment-lined baking sheet and roast until golden brown and softened, 20 to 25 minutes.
- 2. Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add farro and cook until grains are tender but still chewy, 15 to 20 minutes. Drain, spread farro out on a baking sheet, and let cool to room temperature.
- 3. Whisk lemon juice, tahini, water, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined. Whisking constantly, slowly drizzle in remaining 1/4 cup oil. Add cauliflower, farro, mint, dates, and pistachios and toss to combine. Sprinkle with feta and serve.
- Source: Hannaford fresh Magazine, November - December 2017