Purple Carrot charges ~$10/serving
→
Make it at home: ~$3/serving
- Cuisine Middle Eastern
- Course Main
- Original Purple Carrot
- Prep 10 min
- Cook 30 min
- Serves 2
Ingredients
- 1 large cauliflower, cut into steaks
- 1 cup farro
- 2 cups organic vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp coriander
- ½ tsp turmeric
- ¼ tsp cinnamon
- 3 tbsp avocado oil
- ½ cup organic store-bought hummus
- 3 tbsp tahini
- juice of 1 lemon
- 1 garlic clove, minced
- ¼ cup fresh parsley
- ¼ cup pomegranate arils
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Preheat oven 425°F. Toss cauliflower steaks with oil and all spices. Roast 25–30 min until charred edges.
- Cook farro in broth 25 min, drain. Toss with parsley and pinch salt.
- Thin tahini with lemon juice, garlic, and 2–3 tbsp water until drizzleable.
- Bowl: hummus base → farro → cauliflower steak → tahini → pomegranate arils.
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