Cauliflower farro bowl

25

PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Cauliflower farro bowl

Photo, Erik Putz.


Ingredients

  • 3/4 cup farro
  • 1/2 cup green lentils
  • 1/2 cup chopped dried apricots
  • 1/3 cup torn mint leaves
  • 1/4 cup olive oil , divided
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 3 tbsp water
  • 2 garlic cloves , minced
  • 1 tsp salt
  • 1/4 tsp smoked paprika , plus more for garnish
  • 1 medium cauliflower , cut into florets (8 cups)

Instructions

  • PREHEAT oven to 400F, then line a baking sheet with parchment.
  • BRING a medium saucepan of salted water to a boil. Add farro and lentils and cook until tender, 25 to 30 min. Drain well, then return to pan. Add apricots, mint and 2 tbsp oil, tossing to combine.
  • WHISK remaining 2 tbsp oil, tahini, lemon juice, water, garlic, salt and paprika in a small bowl.
  • ARRANGE cauliflower on prepared sheet and drizzle with half of tahini mixture, tossing to coat. Roast until edges are golden and crispy, 20 to 25 min.
  • DIVIDE farro mixture among bowls. Top with cauliflower, drizzle with remaining tahini mixture and sprinkle with more smoked paprika.

 

Chatelaine Quickies: Buffalo cauliflower

Nutrition (per serving)

  • Calories
  • 495,
  • Protein
  • 18 g,
  • Carbohydrates
  • 60 g,
  • Fat
  • 23 g,
  • Fibre
  • 12 g,
  • Sodium
  • 642 mg.
  • Excellent source of
  • vitamin C