Roasted Cauliflower Farro Salad

Adding a variety of ingredients can enhance the flavor and nutritional profile of Roasted Cauliflower Farro Salad. In addition to adding other vegetables such as asparagus and butternut squash, here are some excellent add-ins: mushrooms, peas, sun-dried tomatoes, artichoke hearts, roasted cherry tomatoes, leeks or shallots and pine nuts or slivered almonds. Experiment with these ingredients to create your own perfect version of Roasted Cauliflower Farro Salad.

Storing

Store leftovers in an airtight container in the refrigerator for up to one week. While wonderful served chilled, if you so chose, reheat by adding a few tablespoons of broth, water or white wine.

Cauliflower has become increasingly popular. It can substitute for starchier foods like rice and even pizza dough. One cup of chopped cauliflower (107g) provides 27 calories, 2.1g of protein, 5.3g of carbohydrates, and 0.3g of fat. This veggie is versatile and non-starchy. It contains a high amount of fiber, which is important for digestive health and may reduce the risk of several chronic diseases. Cauliflower is a great source of vitamin C, vitamin B6, and magnesium. Cauliflower provides a significant amount of antioxidants, which are beneficial for reducing inflammation. Whether you eat it raw, roasted, or riced, cauliflower offers a lot of bang for your nutritional buck. (Trusted source).

Farro is a very nutritious grain loaded with fiber, protein, and some essential minerals and vitamins. One cup of whole grain emmer farro can provide 20% of the daily recommended fiber intake. This is similar to quinoa, but higher than a lot of other popular grains, such as brown rice and couscous. A high-fiber diet offers numerous health benefits and is key to maintaining overall well-being. It is associated with improving and supporting: digestive health, weight management, blood sugar control, heart health, colon health, weight loss and maintenance, gut microbiota, reducing the risk of Type 2 Diabetes, and lowering the risk of stroke. (Trusted Source). Fiber has also been shown to help prevent spikes in blood sugar levels and can even help lower total and LDL cholesterol.

Roasted Cauliflower Farro Salad

Donna Spencer

Roasted Cauliflower Farro Salad is a delightful blend of nutty farro grains, tender roasted cauliflower florets, and a medley of vibrant vegetables. This salad is often enhanced with a variety of fresh herbs like parsley or dill, and complemented by a tangy dressing such as lemon vinaigrette or tahini. The roasted cauliflower adds a satisfying depth of flavor and a hint of caramelization, while the farro provides a hearty, chewy texture. This dish is both wholesome and flavorful, perfect for a nutritious lunch or a side dish at any gathering.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American

Servings 4 servings

Calories

Ingredients

  

1x2x3x

FOR THE SALAD:

• 1 medium head cauliflower
• 1 tablespoons vegetable broth
• 2 lemons halved
• 1 cup cooked Farro
• 1/4 cup dried cranberries
• 2 Tablespoons sliced pistachios raw toasted for extra flavor
• 1/4 cup chopped flat left parsley or other fresh herbs

FOR THE DRESSING:

• 2 teaspoons minced shallots
• 1 Tablespoon Dijon mustard
• 3 Tablespoons juice from lemons
• 1/2 teaspoons lemon zest
• 2 teaspoons honey or agave or more to taste
• 3 Tablespoons cold water

Instructions

 

• Preheat the oven to 425ºF. Line a baking sheet with silpat or parchment paper (foil will do in a pinch).
• Cut the head of cauliflower into florets then place them on the baking sheet. Drizzle the cauliflower with the olive or veggie broth and toss to combine. Season the cauliflower with salt and pepper. Roast it for about 15 minutes until golden brown on one side, flip and roast another 10 minutes.
• While the cauliflower is roasting, prepare the dressing (see recipe).
• Remove the cauliflower from the oven and transfer it to a large bowl. Fold in the dressing, farro, cranberries, toasted nuts and parsley.
• Drizzle in the dressing, tossing to combine, and serve.
• Best served warm or cold…room temp is just OK….

Notes

• Chop vegetables to desired size and shape (best results if same size)
• Keep in mind that the cauliflower will continue to cook, even after it comes out of the oven. When done, it should have a tiny bit of crunch to it. It should not be mushy.
• KNOW YOUR OVEN!  I bake this in my oven at 435 F for 20 minutes on the silpat silicone baking sheet. The result is fork tender golden florets that weren’t dried out. If using vegetable stock don’t leave extra liquid on the silpat for it will result in steaming, not roasting.
• Heat oven 400-450 degrees Fahrenheit  (230°C)
• Lightly toss in flavoring or seasoning to coat (vegetable or other stock or cooking spray)
• Spread evenly on a sheet pan to avoid over-crowding (best results when using a silpat or parchment paper)
• Roast until soft and desired coloration is achieved for about 20-30 minutes or until the pumpkin cubes are as soft as you like them.
• Taste and finish with additional seasonings, if desired

 

I have also posted the material on the PLANTifull Fare NW Houston Pod Facebook Group so please join us there where you will see a post to download or open and review.

For more details eMail: PLANTifullFare@comcast.net

Join our FaceBook Group: PLANTifull Fare NW Houston Pod

Learn more here: https://plantpurecommunities.org/

Keyword cauliflower, cranberries, farro, lemon, pistachio, salad, WFPB