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Crispy Cauliflower With Chili-Tahini Sauce

Here's how you make Crispy Cauliflower With Chili-Tahini Sauce
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  • Servings: 4
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 pounds cauliflower (chopped florets, you need 5 cups chopped florets)
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt
  • 1 lemon, zested and juiced (you need 1 teaspoon zest and 2 tablespoons juice)
  • 1 1/2 tablespoons tahini
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sugar
  • 4 to 5 teaspoons water
  • 3 tablespoons chopped shallots
  • 300 grams farro (cooked, 3 cups)
  • 2 dates (Medjool dates, chopped)
  • 2 tablespoons peppermint, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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