Roasted Cauliflower and Farro Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Cauliflower and Farro Bowls

Roasted Cauliflower and Farro Bowls

with Smoky Hummus Drizzle

Texture, texture, texture! Chewy sweet sultanas, tender lentils, creamy feta, roasty cauliflower and hearty farro make a satisfying veggie set! Lemony, smoky hummus sauce is delicious drizzled over every bite.

Tags:
Veggie
Quick Prep
Low CO2
Allergens:
Wheat
Sesame
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

½ cup

Farro

(Contains Wheat)

370 mL

Lentils

285 g

Cauliflower, florets

160 g

Sweet Bell Pepper

1 piece

Lemon

7 g

Parsley

57 g

Hummus

(Contains Sesame)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

28 g

Sultana Raisins

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories590 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate79 g
Sugar18 g
Dietary Fiber14 g
Protein19 g
Cholesterol0 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Zester
Baking Sheet
Parchment Paper
Small Bowl

Instructions

Cook farro
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered, until farro is tender, 16-18 min. When farro is done, drain and return to the same pot, off heat.

Prep
2

Meanwhile, cut any large cauliflower florets into bite-sized pieces. Core, then cut pepper into 1-inch pieces. Roughly chop parsley. Zest, then juice half the lemon (same for 4 ppl). Cut remaining lemon into wedges. Using a strainer, drain and rinse lentils.

Roast veggies
3

Add cauliflower, peppers, 2 tsp (4 tsp) Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (TIP: We love using olive oil in this recipe!) Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender, 15-18 min.

Make smoky hummus drizzle
4

Meanwhile, add hummus, remaining Smoked Paprika-Garlic Blend, half the lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp sugar and 1/2 tbsp (1 tbsp) warm water to a small bowl. Season with salt and pepper, then stir to combine.

Warm lentils, sultanas and farro
5

When farro is cooked and drained, add lentils and sultanas. Reheat over medium, stirring often, until lentils and sultanas are warmed through, 2-4 min.Remove from heat, then add 1 tbsp (2 tbsp) oil, remaining lemon zest and half the parsley. (TIP: Add any remaining lemon juice here, if desired!) Season with salt and pepper, to taste, then stir to combine.

Finish and serve
6

Divide farro mixture between bowls. Top with roasted veggies and smoky hummus drizzle. Sprinkle feta and remaining parsley over top. Squeeze a lemon wedge over top, if desired.

Meal right image

Explore Similar Recipes

Meal left image