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Roasted Cauliflower Farro Salad with Turmeric Dressing

20 mins Cook
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Copy of NomNom Recipes 50 2

Roasted Cauliflower Farro Salad with lacinato kale and an earthy turmeric dressing. delicious and wholesome, it can be served heat as a fall aspect dish or chilled as a salad.

summer time felt as though it would remaining forever, however here it is already — October! Fiery sunglasses of red and yellow line the streets, the timber appear to glow from within. but the leaves still cleave to the branches, conserving out for a few extra days.

This recipe for Roasted Cauliflower Farro Salad with lacinato kale, and the most flavorful Turmeric Dressing is an clean segue into fall. it can be served heat as a facet dish or chilled as a hearty salad.

It tastes awesome the second and 1/3 day, as its flavors have time to marinate and meld. The earthy turmeric dressing has a pleasing sweetness from the addition of maple syrup that can be played up even more with golden raisins. I suppose you’ll experience this one.

Roasted Cauliflower


Cauliflower and kale are natural partners, and the addition of Farro (or any cooked grain) gives this dish an additional heartiness, turning it right into a meal. If going grain-loose, alternative chickpeas or cooked lentils.


cut the cauliflower into florets, toss with a bit olive oil, salt and pepper and roast in a four hundred F oven for forty minutes.


even as it’s roasting whisk up the simple turmeric dressing and chop the kale.


whilst the cauliflower is roasted and soft, area it in bowl and fold within the chopped kale, scallions, the cooked farro and lightly toss with the dressing.

Serve the Farro Salad right away as a heat comforting aspect dish, or place it within the refrigerator to relax. this could be made a day beforehand.

Roasted Cauliflower Farro Salad with Turmeric Dressing

Roasted Cauliflower Farro Salad with Turmeric Dressing

Roasted Cauliflower Farro Salad with lacinato kale and an earthy turmeric dressing. delicious and wholesome, it can be served heat as a fall aspect dish or chilled as a salad.
prep time
5 mins
cooking time
20 mins
total time
25 mins



  • 1 head cauliflower, cut into florets

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 cups chopped Lacinato kale (or baby kale)

  • 1 cup cooked farro (or grain of your choice, or sub garbanzo beans)

  • 1/3 cup golden raisins (optional)

  • 1/2 cup chopped scallions

  • Turmeric Dressing

  • 3 tablespoons olive oil

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons maple syrup

  • 1 teaspoon turmeric

  • 1 teaspoon yellow curry powder

  • 1/2 teaspoon kosher salt

  • cracked pepper

  • 1 clove finely minced or grated garlic

  • Cook Mode Prevent your screen from going dark


Preheat oven to 400.
Trim leaves off the cauliflower, and reduce into florets. location in a medium bowl and toss with olive oil and ½ teaspoon salt and some twists of cracked pepper. blend nicely and area on a parchment-coated baking sheet. Roast inside the oven till golden and soft, approximately 40 mins, giving a stir midway through.
region the kale, farro, scallions and raisins in a large bowl.
Make the dressing: integrate all dressing components in a small bowl.
once the cauliflower is fork-tender, add to the bowl and with the kale and farro. Pour dressing over and blend until combined.
Serve the salad warm, or relax for later. It’s suitable either manner.


Leftovers get higher every day! Salad will keep 3-four days in the refrigerator
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