Description
A hearty, plant-based salad starring roasted cauliflower and nutty farro with a tangy lemon dressing. It’s nourishing, versatile, and perfect for meal prep or potlucks.
Ingredients
1 medium head of cauliflower, chopped into florets
1 cup pearled farro (uncooked)
1/4 cup extra virgin olive oil (plus extra for roasting)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons maple syrup
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/2 red onion, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons toasted almonds, chopped (or pumpkin seeds)
Optional: pomegranate seeds, capers, olives, sun-dried tomatoes
Instructions
1. Preheat oven to 425˚F. Toss cauliflower with olive oil, smoked paprika, half the salt, and pepper. Roast for 25 minutes, flipping halfway.
2. Rinse farro under cold water. Add to pot with 3 cups salted water. Boil, then simmer for about 30 minutes until tender.
3. Make the dressing: shake olive oil, lemon juice, maple syrup, mustard, and remaining salt in a jar.
4. In a large bowl, combine drained farro, roasted cauliflower, red onion, and parsley.
5. Drizzle dressing over the salad, toss well, and top with almonds or other extras.
6. Let sit for 10 minutes before serving. Serve warm, room temp, or cold.
Notes
Store in an airtight container for up to 4 days.
Add seasonal roasted veggies or tahini drizzle for variation.
Warm slightly before serving to enhance flavors in colder months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: cauliflower, farro, salad, vegan, meal prep, healthy