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Vegetables

Farro and Roasted Cauliflower Salad with Tahini Dressing
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
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Farro and Roasted Cauliflower Salad with Tahini Dressing

Farro and Roasted Cauliflower Salad with Tahini Dressing

Farro and Roasted Cauliflower Salad with Tahini Dressing
Two Stars Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:25 minutes
  • Cook Time:25 minutes
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
 
 
 
 
 
 
 
 
 
 
 
 
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