Crispy Cauliflower With Chili-Tahini Sauce
Recipe: #37450
October 08, 2021
Categories: Side Dishes, Game, Cauliflower, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, more
"Recipe source: Cooking Light (October, 2018)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (381.3 g)
- Calories 380
- Total Fat - 10.6 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 663.1 mg
- Total Carbohydrate - 74.9 g
- Dietary Fiber - 12.8 g
- Sugars - 53.4 g
- Protein - 8 g
- Calcium - 122.4 mg
- Iron - 2.4 mg
- Vitamin C - 138.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F.
Step 2
On a rimmed cookie sheet place cauliflower florets and then add 1 tablespoon oil and 1/4 teaspoon salt; toss. Bake for 25-30 minutes, tossing halfway through. Set aside.
Step 3
In a bowl combine the lemon zest and juice and the next 3 ingredients (-sugar) plus 1/4 teaspoon salt; whisk in 1 tablespoon water; you may need to add more water (one teaspoon at a time) until desired consistency is reached.
Step 4
In a skillet over medium heat heat 1 tablespoon oil and then add the shallots and cook for just a few minutes or until softened. Stir in farro and the next 2 ingredients (-mint) and 1/2 teaspoon salt and cook for 2 minutes.
Step 5
In each of 4 bowls, place 2/3 of the farro pilaf and then top with 3/4 cup cauliflower and 1 1/2 tablespoons of the sauce. Garnish with mint if desired.
Tips
No special items needed.
1 Reviews
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