Warm Farro Roasted Cauliflower Salad (Printable Version)
Nutty farro and golden roasted cauliflower tossed in a zesty lemon-tahini dressing for a wholesome Mediterranean dish.
# Ingredient List:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 1 medium head cauliflower, cut into florets
05 - 1 small red onion, thinly sliced
06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon smoked paprika
09 - Kosher salt and freshly ground black pepper, to taste
→ Fresh Ingredients
10 - 1/4 cup fresh flat-leaf parsley, chopped
11 - 1/4 cup pomegranate seeds
12 - 1/4 cup sliced almonds, toasted
→ Lemon-Tahini Dressing
13 - 3 tablespoons tahini
14 - 2 tablespoons fresh lemon juice
15 - 2 tablespoons warm water, plus more as needed
16 - 1 tablespoon extra-virgin olive oil
17 - 1 garlic clove, minced
18 - 1/2 teaspoon honey or maple syrup
19 - Kosher salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - Toss the cauliflower florets and red onion slices with the olive oil, ground cumin, smoked paprika, and a generous pinch of salt and pepper. Spread in an even layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until the cauliflower is deeply golden and fork-tender.
04 - While the vegetables roast, rinse the farro under cold running water. Combine it with 3 cups of water and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes until the grains are tender but still slightly chewy. Drain any remaining liquid.
05 - In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons of warm water, olive oil, minced garlic, and honey or maple syrup until smooth. Add more water, a teaspoon at a time, until the dressing reaches a pourable consistency. Season with salt and pepper to taste.
06 - In a large serving bowl, combine the warm cooked farro, roasted cauliflower and onions, chopped parsley, pomegranate seeds, and toasted almonds. Drizzle with the tahini dressing and toss gently until everything is evenly coated. Serve immediately while still warm.
# Expert Advice:
01 -
- The tahini dressing alone is worth making this, tangy and velvety, it pulls everything together like magic.
- It works hot, warm, or at room temperature, which means zero stress about timing.
02 -
- If your tahini is clumpy or separated, warm it slightly and stir before measuring or the dressing will be grainy no matter how hard you whisk.
- The salad thickens as it sits so if making ahead, reserve half the dressing and toss it in right before serving.
03 -
- Toast the almonds in the same oven during the last five minutes of roasting the cauliflower to save time and concentrate the heat.
- Taste the farro before draining, it should be tender but still have a slight bite, because mushy farro will make the whole salad feel heavy.