Looking for a vibrant and nutritious dish that will tantalize your taste buds? Dive into the world of Middle Eastern cuisine with this delightful Farro Salad with Curried Cauliflower! Bursting with flavor and texture, this salad combines the nutty goodness of farro with the warm spices of curry and the crunch of roasted cauliflower. Perfect for a quick weeknight dinner or a stunning side for your next gathering, this recipe is sure to impress. And the best part? It can be ready in just 30 minutes! Read on to discover how to create this mouthwatering dish that will leave your guests asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup farro
- 1 small head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/4 cup raisins
- 1/4 cup almonds, chopped
- 1/4 cup parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Begin by preparing the farro. Rinse 1 cup of farro under cold water in a fine-mesh strainer to remove any debris. In a medium saucepan, combine the rinsed farro with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the farro is tender but still chewy. Once cooked, drain any excess water and set aside to cool.
- While the farro is cooking, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare the cauliflower by cutting 1 small head into bite-sized florets. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 1 teaspoon of curry powder, and a pinch of salt and black pepper. Ensure the florets are evenly coated with the oil and spices.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20 minutes, or until the cauliflower is tender and lightly browned, stirring halfway through to ensure even cooking.
- While the cauliflower is roasting, prepare the remaining ingredients. Chop 1/4 cup of almonds and 1/4 cup of fresh parsley. Set them aside.
- Once the farro and cauliflower are cooked, transfer the farro to a large serving bowl. Add the roasted cauliflower, 1/4 cup of raisins, chopped almonds, and chopped parsley. Gently toss the ingredients together until well combined.
- Season the salad with additional salt and black pepper to taste. You can also drizzle a little more olive oil if desired for added richness.
- Serve the farro salad warm or at room temperature. This dish can be enjoyed as a main course or as a side dish, making it versatile for any meal.
Tips
- Rinse the Farro: Always rinse your farro under cold water before cooking to remove any debris and improve its texture.
- Perfectly Cooked Farro: For a chewier texture, adjust the cooking time slightly; check the farro after 18 minutes to see if it’s to your liking.
- Spice It Up: Feel free to adjust the amount of curry powder based on your spice preference. Adding a pinch of cayenne pepper can also give it an extra kick!
- Roasting Cauliflower: Make sure to spread the cauliflower florets evenly on the baking sheet to ensure they roast properly and get that lovely golden color.
- Add Freshness: For an extra burst of flavor, consider adding a squeeze of lemon juice or a sprinkle of lemon zest before serving.
- Make It Your Own: This salad is versatile! You can easily swap out the raisins for dried cranberries or add other nuts like walnuts or pistachios for different textures.
- Serve Warm or Cold: This salad is delicious both warm and at room temperature, making it a great make-ahead option for meal prep or potlucks.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
