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.
HOW TO MAKE FARRO SALAD WITH 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.
STEP ONE:
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.
STEP TWO:
even as it’s roasting whisk up the simple turmeric dressing and chop the kale.
STEP THREE:
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.
