Roasted Cauliflower Farro Salad
Servings: 4 side servings or 2 main courses
Calories:
Roasted Cauliflower Farro Salad combines chewy farro, golden oil-free roasted cauliflower, dried cranberries, Italian parsley and pistachios with a bright lemon-Dijon dressing. Serve this hearty Italian-inspired grain salad warm or chilled for an easy make-ahead lunch or dinner.
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Equipment
- baking sheet pan lined with silcone mat or parchment paper
- Medium mixing bowl
Ingredients
Roast the Califlower
- 1 medium head cauliflower (at least 6 cups)
- 1 tablespoon vegetable broth or water
- 1 tablespoon seasoning mix optional
For the Salad
- 1 cup cooked farro
- ¼ cup dried cranberries
- 2 tablespoons shelled pistachios, roughly chopped and toasted if desired
- 1½ tablespoons flat-leaf parsley or other fresh herbs
For the Dressing
- 4 tablespoons fresh lemon juice (from 1–2 lemons)
- 3 tablespoons agave or more to taste
- 2 teaspoons minced shallots
- 1½ tablespoons Dijon mustard
- 1 tablespoon cold water
- ½ teaspoon finely grated lemon zest
- salt and fresh ground pepper to taste
Instructions
Roast the Califlower
- Preheat the oven to 425ºF. Line a baking sheet with silicone mat or parchment paper (foil will do in a pinch).
- Cut the cauliflower into similarly sized florets so they roast evenly. Move to a mixing bowl. Add vegetable broth (or water) and seasoning mix (if using) to coat.Transfer to baking sheet spreading the florets in a single layer without overcrowding the pan.Do not leave excess vegetable broth on the baking sheet; too much liquid will steam the cauliflower rather than roast it.Roast until the edges are golden and the stems are fork-tender but not mushy.Know your oven. In mine, the cauliflower roasts at 425°F for approximately 25 minutes.
- While the cauliflower is roasting, prepare the dressing.
The Dressing
- Combine the dressing ingredients in a jar and vigorously shake to combine.
- Refrigerate until ready to use.
Assemble
- Transfer the roasted cauliflower to a large bowl. Add the cooked farro, dried cranberries and parsley.
- Fold in the dressing and toss gently to combine. Serve immediately while warm, or cover and refrigerate until ready to serve.Add the pistachios immediately before serving so they remain crisp.
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 425 F for 25 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.
- Lightly toss in flavoring or seasoning to coat (vegetable stock)
- 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.
