Ingredients
Vegetables & Grains
- 1 medium cauliflower, cut into small bite-sized florets
- 1 ½ cups cooked farro (or grain of your choice: wheat berries, barley, wild rice, quinoa, or substitute lentils or garbanzo beans)
- 2 cups chopped Lacinato kale
- 1/2 cup chopped scallions
Dried Fruits & Nuts
- ⅓ cup raisins, golden raisins or dried currants
- ½ cup toasted nuts or seeds: sliced almonds, cashews, sunflower seeds, or pumpkin seeds
Dressing
- 3 tablespoons olive oil
- 2 ½ tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon ground turmeric (or fresh, finely grated)
- 1 teaspoon yellow curry powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 clove garlic, grated or finely minced
Seasoning & Optional Garnishes
- 1 tablespoon olive oil (for roasting cauliflower)
- ½ teaspoon salt (for roasting cauliflower)
- ½ teaspoon pepper (for roasting cauliflower)
- ¼-½ cup chopped cilantro or Italian parsley (optional)
- Microgreens or pomegranate seeds for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
- Cook Farro: Place ½ cup dry farro in a medium pot with ample salted water, bring to a boil, and then simmer gently for 20-30 minutes until tender yet chewy. Drain and set aside.
- Prepare and Roast Cauliflower: Cut the cauliflower into bite-sized florets. Toss them in a large mixing bowl with 1 tablespoon olive oil, ½ teaspoon salt, and a few twists of cracked black pepper. Spread the florets evenly on a parchment-lined baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until golden and tender.
- Make Turmeric Dressing: In a medium bowl, combine 3 tablespoons olive oil, 2 ½ tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 teaspoon ground turmeric, 1 teaspoon yellow curry powder, ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon cracked black pepper, and 1 grated or minced garlic clove. Add the raisins or dried currants to soak in the dressing.
- Prepare Kale: Tear the kale leaves from their stems and cut into small pieces. Place kale in the bowl used for the cauliflower and drizzle with ½ teaspoon olive oil and a pinch of salt. Massage the kale gently for about one minute to soften it.
- Combine Salad Ingredients: To the kale, add the cooked farro, chopped scallions, toasted nuts or seeds, and roasted cauliflower once fork-tender. Pour the turmeric dressing with soaked raisins over the mixture and toss thoroughly to combine. If desired, toss in chopped cilantro or Italian parsley.
- Serve: Transfer the salad to a serving bowl or divide among individual bowls. Top with microgreens or pomegranate seeds if using. Serve warm or chill for later consumption; both ways are delicious.
Notes
- Farro can be substituted with other grains like wheat berries, barley, wild rice, or quinoa, or legumes such as lentils or garbanzo beans for variation.
- Adjust the roasted nuts or seeds based on preference or availability; they add important texture and flavor.
- Massage the kale to soften its texture, making it more pleasant to eat raw.
- The salad can be served warm shortly after assembly or chilled for a cold, refreshing option.
- Adding fresh herbs like cilantro or parsley enhances the flavor, but they remain optional.
- Microgreens or pomegranate seeds add a colorful and fresh garnish when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
