roasted cauliflower & farro salad
Cauliflower and kale are one hearty, yummy duo!
This recipe is one of my absolute favorites! It’s a dish that feels like fall and winter. It’s a hearty vegan recipe and it’s so easy to throw together. This one is from the lovely Sylvia Fountaine from Feasting at Home.
The real hero in this dish is the dressing that pulls all the flavors together perfectly. For all the meat eaters out there, this recipe pairs so well with roasted chicken. And for my fellow pescatarians, I would suggest bass or halibut. For the vegans & vegetarians who are looking to add more protein, I highly suggest roasted chickpeas!
Enjoy!
INGREDIENTS
1 head cauliflower
2 cups chopped lacinato kale aka dino kale
1 cup cooked farro (or any other grain; i’ve used brown rice and quinoa before)
2 cups vegetable broth
salt and pepper to taste
olive oil
⅓ cup golden raisins
chopped scallions
INGREDIENTS FOR DRESSING
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoon turmeric
1 teaspoon yellow curry powder
½ teaspoon salt
black pepper to taste
1 clove garlic grated or finely minced
DIRECTIONS
Preheat oven to 400.
Trim leaves off cauliflower, and cut into florets. Place in a bowl and toss with olive oil, salt and pepper. Mix well and place on a parchment lined baking sheet. Roast in the oven for about 40 minutes, stirring halfway through.
Cook farro according to the package instructions. Some are quick cook and others take much longer. I suggest to make your farro using vegetable broth instead of water, the flavor is spot on!
Place the kale, farro, scallions and raisins in a large bowl.
Make the dressing: combine all dressing ingredients in a bowl.
Once the cauliflower is done, add to the bowl and mix with kale and farro. Pour dressing and mix until combined. Serve warm, or chill for later. It’s great either way!
