Roasted Cauliflower Farro Salad
Servings: 4 servings
Calories:
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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Ingredients
FOR THE SALAD:
- 1 medium head cauliflower
- 1 tablespoons vegetable broth
- 2 lemons halved
- 1 cup cooked Farro
- ¼ cup dried cranberries
- 2 Tablespoons sliced pistachios raw toasted for extra flavor
- ¼ 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
- ½ 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
