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Farro and Roasted Cauliflower Salad with Tahini Dressing

Two Stars Guiding Stars
  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    25 minutes

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
Farro and Roasted Cauliflower Salad with Tahini Dressing

Directions

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

Nutrition

Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (37%)
Saturated Fat 4 g (20%)
Cholesterol 5 mg (2%)
Sodium 190 mg (8%)
Total Carbohydrates 58 g (19%)
Dietary Fiber 12 g (48%)
Protein 14 g (23%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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