Why We Like It

As you know, we love roasted cauliflower and roasted chickpeas, and now we have fallen in love with Zhoug sauce! Zhoug (pronounced “zoog”), is a spicy cilantro sauce that is popular across the Middle East. It is made with just a few basic ingredients including cilantro, garlic, chili peppers or jalapeños, spices and olive oil. Zhoug sauce has a little kick, and it’s the perfect topping for roasted vegetables, as well as burgers, sandwiches, grilled meats and more!

Preheat the oven to 400 degrees

Cook the Farro:

1 cup farro

Add farro to a medium saucepan with 3 cups of water. Bring to a boil and then reduce heat, cover, and simmer for 15-20 minutes. (Check the farro after 15 minutes…it should be soft and slightly chewy.) Drain and set aside to cool.

Prepare the Spices:

1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp ground cumin
1/8-1/4 tsp salt
1/8-1/4 tsp black pepper

Add to a small bowl and stir to combine.

Prepare and Roast the Cauliflower:

1 head of cauliflower (cut into florets)
1 Tbsp olive oil (or avocado oil)

Add to a large bowl with 1/2 of the seasoning mixture and stir to combine.

Spread onto a large greased baking sheet in a single layer. Roast for 20 minutes, and then remove from the oven, toss to combine so the cauliflower browns evenly, and roast another 5 minutes until browned and tender.

Prepare and Roast the Chickpeas:

1 (15 oz) can chickpeas (rinsed and drained)
1/2 Tbsp olive oil (or avocado oil)

Add to the same bowl you used for the cauliflower, along with the remaining seasoning mixture. Stir to combine, and then spread onto a medium size greased baking sheet.

Roast for 15 minutes…you can roast alongside the cauliflower, until browned and slightly crispy.