Roasted Cauliflower, Farro & Lentils with Toasted Pistachios and Tahini Drizzle
Prepare Tahini Drizzle and Spiced Pistachio Crunch and set aside.
Mix all ingredients with a whisk. Add more lemon juice or water as needed for desired consistency. Set aside in refrigerator until serving.
Spiced Pistachio Crunch
Preheat oven to 300°F. Toss pistachios with maple syrup and coconut oil. Sprinkle in remaining ingredients. Mix well. Place on parchment lined baking sheet into oven. Bake 20 minutes or until Pistachios begin to brown. Remove from oven and let cool completely.
Roasted Cauliflower, Farro and Lentils
Blanch the cauliflower steaks in boiling water for 2-3 minutes. Drain well and pat dry. Heat 1 teaspoon of olive oil in a large sauté pan over medium-high heat. Sear the cauliflower steaks in 2 batches (may need additional olive oil) for 2 minutes on each side or until light golden brown. Gently transfer the steaks to a parchment-lined baking sheet. Roast in the oven until tender, about 8-10 minutes.
While the cauliflower is roasting, add remaining olive oil to sauté pan over medium high heat. Sauté the onion until just translucent. Add red pepper, garlic, mustard seeds, cumin, and coriander, stirring briefly. Add the golden raisins, farro, and lentils to the pan and sauté for 2-3 minutes, or until heated through. You may need to add a splash of water if the mixture becomes too dry. Season with red pepper flakes, sea salt, and pepper. Add lemon juice and toss.
Place one large cauliflower steak (or 2 smaller steaks) on a plate (or bowl if preffered). Add the farro mixture leaving a portion of the cauliflower steak exposed. Drizzle with Tahini sauce and sprinkle with spiced pistachios and chives. Enjoy!
In Your Glass
A lot of nutty, chrewy, carmelized autumn textures and flavors are going on in this dish and when it comes to wine Doug and I often find that a nice “pop” of red fruit is just the thing. We’ll usually reach for a Pinot Noir or a Shafer Merlot — both offer a lot to love with this dish.