Cauliflower farro bowl

Prep 15 min
Total 30 min
Serves 4



3/4 cup
1/2 cup
green lentils
1/2 cup
chopped dried apricots
1/3 cup
1/4 cup
olive oil, divided
1/4 cup
2 tbsp
3 tbsp
garlic cloves, minced
1 tsp
1/4 tsp
smoked paprika, plus more for garnish
1 medium
cauliflower, cut into florets (8 cups)


  • 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.



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

Chatelaine Quickies: Buffalo cauliflower

Issue: March 2018

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Photo credit: Photo, Erik Putz.

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