Mediterranean Roasted Cauliflower Farro (Printable)

Roasted cauliflower and farro with fresh vegetables in creamy tahini dressing

# What You’ll Need:

→ Roasted Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Farro

08 - 1 cup farro, rinsed
09 - 3 cups water
10 - 1/2 tsp salt

→ Fresh Vegetables & Toppings

11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/4 cup red onion, thinly sliced
14 - 1/4 cup Kalamata olives, pitted and halved
15 - 1/4 cup fresh parsley, chopped
16 - 1/4 cup crumbled feta cheese (optional)

→ Tahini Dressing

17 - 1/3 cup tahini
18 - 2 tbsp lemon juice (about 1 lemon)
19 - 1 tbsp olive oil
20 - 1 clove garlic, minced
21 - 2-3 tbsp water (to thin)
22 - 1/4 tsp salt
23 - 1/8 tsp black pepper

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast cauliflower for 25-30 minutes, stirring halfway, until golden and tender.
04 - While cauliflower roasts, combine farro, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until tender. Drain excess water if necessary.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Add water gradually until the dressing is smooth and pourable.
06 - Divide cooked farro among four bowls. Top each with roasted cauliflower, cherry tomatoes, cucumber, red onion, olives, and parsley. Drizzle with tahini dressing and sprinkle with feta cheese if using.
07 - Serve immediately, or refrigerate components separately for meal prep.

# Expert Advice:

01 -
  • The roasted cauliflower gets these crispy edges that make you forget youre eating vegetables
  • Everything can be prepped ahead so you actually have time to eat lunch during busy weeks
  • The tahini dressing somehow improves overnight in the refrigerator
02 -
  • The tahini dressing might seize up and look curdled at first but keep whisking and it will smooth out
  • Overcrowding the baking sheet is the fastest way to end up with steamed instead of roasted cauliflower
03 -
  • Let the roasted cauliflower cool slightly before assembling so it doesnt wilt the fresh vegetables
  • Taste the dressing before adding it since tahini brands differ dramatically in salt levels

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