Yield: 4 Servings
- 5 cups cauliflower florets, chopped
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp kosher salt, divided
- 1 tsp lemon zest plus 2 tbsp fresh lemon juice
- 1 ½ tbsp tahini (sesame seed paste)
- ½ tsp chili powder
- ½ tsp granulated sugar
- 4-5 tsp water
- 3 tbsp shallot, finely chopped
- 3 cups cooked farro
- 2 Medjool dates, finely chopped
- 2 tbsp fresh mint, chopped, plus whole leaves for garnish
- Preheat oven to 425°F. Arrange cauliflower in a single layer on a rimmed baking sheet. Toss with 1 tablespoon oil and ¼ teaspoon salt. Bake at 425°F until tender, 25 to 30 minutes, tossing once after 15 minutes. Set aside.
- Stir together lemon zest and juice, tahini, chili powder, sugar, and ¼ teaspoon salt in a bowl. Whisk in 1 tablespoon water; add 1 to 2 additional teaspoons water until desired consistency is reached. Set aside.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium. Add shallot; cook until softened, about 3 minutes. Stir in farro, dates, chopped mint, and remaining ½ teaspoon salt; cook 2 minutes.
- Place ⅔ cup farro pilaf in each of 4 bowls. Top each with ¾ cup cauliflower and 1 ½ tablespoon chili-tahini sauce. Garnish with mint.