Crispy Smoked Paprika Cauliflower Farro Bowls with Lemon Chive Yogurt

Crispy Smoked Paprika Cauliflower Farro Bowls with Lemon Chive Yogurt 🥣🌿 Smoky roasted cauliflower, crisp chickpeas, chewy farro and a cool lemon chive yogurt sauce. This is the kind of bowl that feels wholesome without going quiet - bright, savoury and good for make-ahead lunches. Yield: 3-4 bowls Time: about 45 minutes Ingredients For the cauliflower and chickpeas: - 1 large cauliflower, cut into small florets - 1 x 400 g tin chickpeas, drained, rinsed and dried well - 2 1/2 tbsp olive oil - 1 1/2 tsp smoked paprika - 1/2 tsp ground cumin - 1/2 tsp garlic powder - 1/4 tsp chilli flakes, optional - 3/4 tsp fine salt, plus more to taste - Black pepper For the farro: - 1 cup pearled farro, rinsed - 3 cups water or vegetable stock - 1 tbsp olive oil - 1 tbsp lemon juice - 2 tbsp chopped parsley or dill - Pinch of salt Lemon chive yogurt: - 3/4 cup Greek yogurt or thick plain yogurt - 1 tbsp lemon juice - 1 tsp finely grated lemon zest - 1 small garlic clove, finely grated - 2 tbsp finely chopped chives - 1-3 tbsp cold water, to loosen - Salt and black pepper To finish: - 2 tbsp toasted pumpkin seeds or sunflower seeds - Extra chives or parsley - Lemon wedges - Optional cucumber, leaves or pickled onions Method 1. Heat the oven to 220C / 425F. Line a large tray with baking paper. Dry the chickpeas really well so they roast instead of steaming. 2. Mix olive oil, smoked paprika, cumin, garlic powder, chilli flakes, salt and black pepper in a large bowl. Add cauliflower and chickpeas, toss until evenly coated, then spread in one layer on the tray. 3. Roast for 28-32 minutes, turning once halfway, until the cauliflower has deep golden edges and the chickpeas are firm and lightly crisp. If the tray looks crowded, use two trays for better browning. 4. Meanwhile, simmer the farro in water or stock for 22-28 minutes, until tender but still pleasantly chewy. Drain any extra liquid, then toss the hot farro with olive oil, lemon juice, herbs and a pinch of salt. 5. Stir the yogurt with lemon juice, lemon zest, garlic, chives, salt and pepper. Add cold water a spoonful at a time until it is thick but drizzleable. Taste and add more lemon if you want it brighter. 6. Build the bowls with lemony farro, smoked paprika cauliflower and chickpeas, lemon chive yogurt, toasted seeds, extra herbs and lemon wedges. Serving and storage tips ✨ - Add cucumber or leafy greens for freshness. - Add pickled onions for sharpness. - Store farro and roasted vegetables together for up to 3 days. - Keep the yogurt sauce separate and spoon it on after reheating. - The cauliflower is best crisp from the oven, but leftovers still make a strong lunch bowl. Save this one for a smoky, lemony, high-texture bowl night. 🌿 Tasteloom.club - easy recipes for everyday cravings