The moment we judge someone, we blind ourselves to who they are.
Summer felt as though it would last forever, but here it is already — October! Fiery shades of red and yellow line the streets, the trees seem to glow from within. Yet the leaves still cleave to the branches, holding out for a few more days.
This recipe for Roasted Cauliflower Salad with kale, farro and turmeric dressing is an easy segue into fall. It can be served warm as a side dish, or chilled as a hearty salad. It tastes great the second and third day, as its flavors have time to marinate and meld.The earthy turmeric dressing has a pleasant sweetness from the addition of maple syrup that can be played up even more with golden raisins. I think you’ll enjoy this one.
Cauliflower and kale are natural companions, and the addition of Farro (or any cooked grain) gives this dish an extra heartiness, turning it into a meal. If going grain free, substitute chickpeas or cooked lentils.
Cut the cauliflower into florets, toss with a little olive oil, salt and pepper and roast in a 400 F oven for 40 minutes. While it’s roasting mix up the simple turmeric dressing and hope the kale.
When the cauliflower is roasted and tender, place it in bowl and fold in the chopped kale, scallions, the cooked farro and gently toss with the dressing.
Serve it right away as a warm comforting side dish, or place it in the fridge to chill. This can be made a day ahead.
Hope you are having a beautiful week!
Roasted Cauliflower with Farro, Kale and Turmeric Dressing
A fall salad of roasted cauliflower, farro and kale with a turmeric dressing — can be served warm as a side or chill and serve as a salad.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4-6 1x
- Category: Salad / Side
- Cuisine: Northwest
Ingredients
- 1 head cauliflower
- 2 cups chopped Lacinato kale (or baby kale)
- 1 cup cooked farro (or grain of your choice, or garbanzo beans)
- ½ teaspoon salt, pepper
- 1 tablespoon olive oil
- ⅓ up golden raisins (optional)
- ⅓ cup chopped scallions (optional)
- Turmeric Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon turmeric
- 1 teaspoon yellow curry powder
- ½ teaspoon kosher salt
- cracked pepper
- 1 clove finely minced or grated garlic
Instructions
- Preheat oven to 400.
- Trim leaves off cauliflower, and cut into florets. Place in medium bowl and toss with 1 tablespoon olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment lined baking sheet. Roast in the oven until tender, about 40 minutes, giving a stir halfway through.
- Place the kale, farro, scallions and raisins in a large bowl.
- Make the dressing: combine all dressing ingredients in a small bowl.
- Once the cauliflower is fork tender, add to the bowl and mix with kale and farro. Pour dressing over and mix until combined. Serve the salad warm, or chill for later. It’s good either way.
Sina @ Vegan Heaven says
October 4, 2015 at 10:57 amThis looks so delicious, Sylvia! What a great combo! I can’t even remember the last time I had cauliflower salad. I used to love it as a kid. 🙂 Can’t wait to try your recipe!
Karen Pavone says
October 5, 2015 at 8:21 amThis recipe looks amazing! What a great way to showcase fall veggies 🙂
Sylvia Fountaine says
October 5, 2015 at 8:28 amThanks Karen…it’s a tasty one too.:)
Lynne (Lynne's Recipe Trails) says
October 5, 2015 at 9:46 amI love roasted cauliflower, and love the combo of veggies in your recipe. The turmeric dressing sounds amazing and so different…. I can’t wait to try it. 🙂
Melissa says
October 21, 2015 at 10:11 pmSeriously awesome! My whole family enjoyed this. I had it as a main course! Thanks for a great recipe.
Sylvia Fountaine says
October 22, 2015 at 7:25 amSo good to hear…thank you!!!
Chef Amber says
April 26, 2016 at 2:45 pmOne of my classmates made this in culinary school. It was so delicious that I looked up the recipe and saved it right away. Perfect on its own, but would also be an excellent accompaniment to a main dish. With tri-color cauliflower, it’s especially festive. I would make it when entertaining guests.
★★★★★
Sylvia Fountaine says
June 10, 2016 at 3:25 pmthat sounds even prettier!
Violette says
June 10, 2016 at 11:50 amAbsolutely delicious! Even had my boyfriend enjoying kale for the first time instead of just tolerating it!
Sylvia Fountaine says
June 10, 2016 at 3:24 pmI’m so glad you both enjoyed!
Erin says
September 13, 2017 at 11:27 amI was blown away by how simple yet delicious this recipe was. Make it for your next lunch or dinner, you will not be disappointed! On the recommendation of a friend, I added toasted pine nuts, which were good. But I couldn’t find golden raisins (plan to pay a visit to Trader Joe’s) and I know for sure that the flavor would have added a lot to the dish. I used baby kale instead of regular. Also used Seeds of Change Quinoa and Brown rice simply because I didn’t have a lot of time and that worked well too. Perfectly delicious meal. Yum!
★★★★★
Sylvia Fountaine says
September 14, 2017 at 2:13 pmHi Erin, I’m so glad you liked this and were able to improvise….and the addition of pine nuts is perfect! Love it – thanks!!!
Jessika says
October 22, 2018 at 9:59 amI don’t know why ive only made this once! It’s so good and also just feels healthy as you’re eating it. It was one of the first things I made from your blog and I’ve been hooked since! I’ve never made one thing from here that didn’t turn out great, so I refuse to try any recipes from any other place. I feel like so many online recipes are hit or miss, but that had yet to happen with yours. Thank you! Love love your creations!
★★★★★
Sylvia Fountaine says
October 22, 2018 at 2:16 pmThanks Jessika that is so kind of you to say! And Im so glad you enjoyed this recipe! Thanks for the comment and rating!!!xoxo