Crispy Cauliflower With Chili-Tahini Sauce

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


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

Original is 4 servings

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

Luvcookn

This is a wonderfully delicious different kind of dish for us! I could not get the medjool dates so used raisins in place, and barley for the farro. The sauce is perfect with the roasted cauliflower! DH hoovered through his plate (which is not his norm)! Thank you for sharing Ellie! Made for Billboard Recipe Tag.

5.0

review by:
(18 Dec 2022)

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