As much as I love cooking, there are times (especially in the dead of summer), when the kitchen is the last place I want to be. That’s why I love having salads like this farro and roasted cauliflower salad in the fridge. It just gets better over time, so you can make a large batch, and it’s there to rescue you from hunger when you need it.
While I have nothing against meatless/cheeseless dishes, I often find that they lack flavor. That’s why it’s important to fully develop the flavor of each ingredient that goes into a vegan dish. Roasting the cauliflower in this case intensifies its mustard notes, sweetens it, and brings out a robust aroma that happily compliments the nutty farro.
Unlike most dishes that call for truffle oil, it’s in the dressing only to lend the faintest hint of mustiness without stealing the spotlight from the other ingredients. The sesame oil might sound like an odd addition, but there’s not enough of it to make it taste Asian, and it does a great job of tying all the earthy components together.
This salad makes a wholesome snack, but it also makes for a great meal. Just toss the extra dressing with some greens and add in the farro to give the salad some substance.
Ingredients
for salad
-
2
cups
farro
-
1/2
medium head
cauliflower
-
2
tablespoons
olive oil
-
3
tablespoons
flat-leaf parsley (minced)
for dressing
-
1/2
cup
olive oil
-
3
tablespoons
champagne vinegar
-
2
teaspoons
toasted sesame oil
-
1
teaspoon
Dijon mustard
-
1
tablespoon
maple syrup
-
3
drops
truffle oil
-
ground black pepper (to taste)
-
salt (to taste)
Steps
-
Cook the farro according to the package directions. If you really want to give the flavor a boost, tie up a bundle of your favorite herbs and throw it in the pot when you're cooking the farro.
-
Preheat the oven to 350 degrees F. Trim the stems off he cauliflower so you have small florets no larger than 1/2" in size. Put the florets in a bowl, add the olive oil and season with salt and pepper. Toss to coat evenly. Spread the cauliflower out in a single layer on a sheet pan and place it in the oven. Toss the cauliflower around the pan a few times while roasting to brown evenly and roast the florets until they turn a golden brown.
-
Combine all the ingredients for the dressing and whisk together until the mixture is emulsified. Add salt and pepper to taste.
-
Add the faro, roasted cauliflower and parsley in a bowl and combine with enough dressing to evenly coat the grains. Taste and add additional salt if needed. Serve at room temperature.
Ninette says
I’ve never had farro before. I should try it!
LimeCake says
This looks delicious! The nuttiness of the farro must go wonderfully with the caramelised cauliflower.
spinachtiger says
Roasted cauliflower is a favorite of everyone’s and this is quite the hearty looking dish for meatless. Your dressing is very unique and now I’m intriqued to try. I’m with you during these hot summers. I haven’t cooked in my kitchen in 4 days which is not like me, but the heat just won’t go away.
the indolent cook says
I can see how the flavours here would really go great together. A gorgeous healthy dish!
Bev @ Bev Cooks says
OH my word I need to sit down, that looks so good.
Kelly says
Oh this is perfect! I actually have a ton of farro leftover from a recent recipe I made and would love to try this! Your pictures are beautiful, so glad I found your blog! New follower! xoxo
Heather Scholten says
Sounds great Marc. Right up my alley!!
Marilia says
I’m never one to turn away from a tempting cauliflower dish – can’t wait to try this. Looks delicious!
Stacey Snacks says
Hi Marc,
I made a version of this a while back and added raisins…..it was excellent! I am loving farro lately.
Dawn says
This was my first time cooking with farro. The farro and cauliflower came out beautifully. I made the dressing; however, it was so overpowering with the vinegar and the mustard, I just couldn’t bring myself to use it as instructed. I dribbled just a touch on the mix, tasted it, and then made my own dressing with olive oil and maple syrup. The light sweetness was perfect for bringing everything together. I will admit, I am not a vinegar fan, so this was a stretch for me. If any other folks out there don’t like vinegar, try a pared down version of the dressing omitting the strong flavors. It works beautifully.
Kathy says
Can I use brown bulghur instead of farro? Thanks.
Marc Matsumoto says
Brown bulgur isn’t going to provide the same texture as farro, but I don’t see why you wouldn’t be able to use it (or any other cooked grain for that matter).