Finca Castelero Favorites

 I could eat this every day!  It's easy, yummy,  and the vinaigrette would work on anything. The recipe came from Every Last Bite Roasted Cauliflower 1   medium cauliflower, cut into florets 1   tbsp  olive oil 1/4   tsp   salt 1/2   tsp   paprika 1   tsp   dried oregano Vinaigrette 2   tbsp   extra virgin olive oil 1   tsp   lemon juice 1/2   tsp   lemon zest 1   tsp   apple cider vinegar 1   tbsp   tahini 1/4   tsp   salt 1/4   tsp  pepper Salad 1/3   cup   dates, cut into small pieces 1/4   cup   thinly sliced red onion 1/2   cup   chopped parsley 1/4   cup   pine nuts   toasted Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) In a bowl toss the cauliflower florets in olive oil and then sprinkle with paprika, oregano and salt. Toss the florets with your hands to make sure they are evenly coated. ...

 I have a thing for Cauliflower and Tahini!  We used Farro instead, would love to try it with quinoa too. INGREDIENTS Roasted cauliflower 1  large, tightly packed head of cauliflower, sliced into bite-sized florets 2  to  3  tablespoons extra-virgin olive oil Salt and freshly ground black pepper Freekeh pilaf 1 tablespoon  extra-virgin olive oil ¼ cup  slivered or sliced almonds 1 ¼ cups  cracked freekeh* 2  cloves garlic, pressed or minced ½ teaspoon  salt ¼ teaspoon  cumin ¼ teaspoon  coriander 3 cups  plus 2 tablespoons ( 25 ounces ) vegetable stock and/or water Garlicky tahini sauce ⅓ cup  tahini 3 tablespoons  fresh lemon juice 2  cloves garlic, pressed or minced Generous pinch of red pepper flakes Scant  ⅓ cup  water Salt and freshly ground black pepper, to taste Garnishes Handful fresh parsley and/or cilantro leaves, chopped Crumbled feta (optional, omit for a vegan dish) Small handful ...