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