Warm Farro Salad with Golden Cauliflower, Spiced Dates, Baby Spinach and Lemon Yogurt

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a sheet pan, toss the cauliflower with 2 tablespoons olive oil, sweet paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 22 to 25 minutes at 220°C / 425°F, stirring halfway through, until deeply golden and tender.

2. 2

   Meanwhile, place the farro and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook for 18 to 20 minutes, until the grains are tender but still pleasantly chewy. Drain if needed and keep warm.

3. 3

   In a small bowl, stir together the Greek yogurt, lemon zest, 1 tablespoon lemon juice, honey, 1 tablespoon water, a pinch of salt, and a little black pepper until smooth. Set aside.

4. 4

   Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and cook for 2 minutes until slightly softened. Add the dates, the remaining 1/2 teaspoon cumin, the cinnamon, and 1 tablespoon of the remaining lemon juice; sauté for 1 to 2 minutes until the dates are glossy and fragrant.

5. 5

   Add the baby spinach to the skillet with the dates and onion, along with a pinch of salt. Toss for 30 to 60 seconds, just until the spinach is lightly wilted.

6. 6

   In a large bowl, combine the warm farro with the roasted cauliflower, the spinach-date-onion mixture, and half of the parsley. Adjust with the remaining salt and black pepper if needed.

7. 7

   Transfer the salad to a platter or individual plates. Spoon over the lemon yogurt sauce, then finish with the chopped pistachios and the remaining parsley. Serve warm.