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Romaine Bowls with Chipotle Tahini Dressing

Roasted veggies, crunchy sunflower seeds and crisp romaine bowls dressed in a spicy
chipotle tahini dressing is all about texture and flavor!

Recipe by Kitchen Confidante

Liren Baker is a New York native who embraced life in California when she moved to San Francisco in 2000. With a background in marketing research and a Master’s degree in clinical psychology, she found her passion for food too irresistible. Immersing herself in the Bay Area’s vibrant culinary culture, Liren is the food photographer, writer and creator of the food blog, Kitchen Confidante, launched in 2010, where she shares seasonal recipes that are inspired by her life in California, the flavors of her heritage, and her travels. Liren was honored to receive The IACP Legacy of Julia Child Award in 2012 for her piece: Homework with Julia. Kitchen Confidante was also featured as one of the 10 Best Food Blogs of 2013 by PBS Food.

Serves: 6
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes


For the Dressing:
1/3 cup extra virgin olive oil
1/3 cup tahini
1/2 cup hot water, plus more, if needed
2 chipotles in adobo sauce + 2 tablespoons adobo sauce
2 cloves garlic
1/2 teaspoon kosher salt

For the Bowls:
1 head of cauliflower, trimmed and chopped
2 small bunches broccoli rabe, ends trimmed and chopped in 1 inch pieces
1/4 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 romaine heart, rinsed, drained and chopped
2 cups cooked farro
1 cup sunflower seeds


Make the Dressing:
1. In the bowl of a food processor, combine the olive oil, tahini, hot water, chipotle and adobo
sauce, garlic, and salt, and process until smooth. If you prefer a thinner sauce, add more

2. Adjust seasoning with salt to taste. Set aside.


Make the Bowls:
1. Preheat the oven to 450°F and place a rack in the center of the oven.

2. Toss the cauliflower with half of the olive oil, season with salt and pepper, and spread on a
baking sheet.

2. Roast the cauliflower for about 10 minutes, then push to the side.

3. Toss the broccoli rabe with remaining olive oil, season with salt and pepper and place next to the cauliflower on the baking sheet.

4. Continue roasting for another 10 minutes or until both vegetables
are fork tender.

5. Assemble the bowls by dividing the lettuce, roasted cauliflower and broccoli rabe, cooked
farro, and sunflower seeds to the bowls. Generously dress with the chipotle tahini sauce and
serve immediately.