Crispy Cauliflower With Chili-Tahini Sauce

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Recipe source: Cooking Light (October, 2018)"

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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