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+ servings

Farro and Roasted Cauliflower Salad

A delicious salad of wholesome farro, roasted cauliflower combined with a nutty vinaigrette that gets even better in the fridge.
Course Salad, Sides
Cuisine American
Level Intermediate
Main Ingredient Grains & Seeds, Vegetable
Diet Dairy-Free, Low Sugar, Pescatarian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 side portions


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)


  1. 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.
  2. 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.
  3. Combine all the ingredients for the dressing and whisk together until the mixture is emulsified. Add salt and pepper to taste.
  4. 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.