Roasted Cauliflower with Tahini Farro Salad & Harissa Yogurt




  • ½ cup Semi-Pearled Farro
  • 1 head Cauliflower
  • 2 Persian Cucumbers
  • ½ cup Plain Sheep’s Milk Yogurt
  • 1 Tbsp Red Harissa Paste
  • 1 Tbsp Red Wine Vinegar
  • 1½ oz Feta Cheese
  • ½ oz Sweet Piquante Peppers
  • 2 Tbsps Tahini
  • 1 Tbsp Za’atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)



1.Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the stem end and leaves of the cauliflower; slice the head into 1-inch-thick pieces (keeping them as intact as possible). Transfer to the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Turn to coat. Arrange in an even layer and roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.



2.While the cauliflower roasts, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.



3.While the farro cooks, medium dice the cucumbers. Roughly chop the peppers. In a large bowl, combine the tahini, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the diced cucumbers and chopped peppers; stir to coat. In a separate bowl, combine the yogurt and harissa paste.



4.Add the cooked farro and a drizzle of olive oil to the bowl of dressed cucumbers; stir to combine. Season with salt and pepper to taste.



5.Divide the harissa yogurt between two dishes; spread into an even layer. Top with the farro salad, roasted cauliflower, and cheese (crumbling before adding). Enjoy!


This Middle Eastern-inspired dish is bursting with vibrant flavors and textures, including herby za’atar-roasted cauliflower and crumbly feta cheese—all served over a creamy, smoky layer of yogurt mixed with harissa paste.


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