Description
This Roasted Cauliflower Salad recipe is incredibly flavorful. Cauliflower is roasted until tender-crisp, then tossed with farro, lacinato kale, scallions, raisins, and toasty almonds in a savory-sweet turmeric dressing. Vegan.
Ingredients
Units
- 1 medium cauliflower, cut into small bite-sized florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups cooked farro (or grain of your choice, wheat berries, barley, wild rice, quinoa or sub lentils or garbanzo beans) 1/2 cup dry farro
- 2 cups chopped Lacinato kale
- 1/3 cup raisins, golden raisins or dried currants
- 1/2 cup chopped scallions
- 1/2 cup toasted nuts or seeds: sliced almonds, or cashews, sunflower seeds, or pumpkin seeds.
- optional: 1/4–1/2 cup chopped cilantro, Italian parsley or top with microgreens or pomegranate seeds
Turmeric Dressing
- 3 tablespoons olive oil
- 2 1/2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon ground turmeric (or fresh, finely grated)
- 1 teaspoon yellow curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 clove garlic, grated or finely minced.
Instructions
- Preheat oven to 425 F.
- Place dry farro in a medium pot of ample, salted water, bring to a boil, and simmer gently ( like you would pasta) until tender yet still toothsome, roughly 20-30 minutes. Drain.
- Cut cauliflower into bite-sized florets. Place in a large mixing bowl and toss with olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined sheet pan. Roast in the oven until golden and tender, about 25-30 minutes, giving a stir halfway through.
- Make the turmeric dressing: combine all dressing ingredients in a medium bowl and add the raisins to the dressing to soak.
- Tear the kale leaves from their stems, then tear or cut them into small pieces and place them in the same bowl you used for the cauliflower—Dizzle with ½ teaspoon olive oil and a pinch of salt and massage for one minute to soften. Add the scallions, almonds, and farro. When the cauliflower is fork-tender, add it to the bowl, and add the dressing with the raisins. Toss to coat well. Toss in fresh herbs if using.
- Place in a serving bowl or divide among bowls and top with microgreens if you like!
- Serve the salad warm, or chill for later. It’s good either way!
Notes
Leftovers get better each day! Salad will keep 3-4 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 171
- Sugar: 12.6 g
- Sodium: 346 mg
- Fat: 7.7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 24.8 g
- Fiber: 4.2 g
- Protein: 4.2 g
- Cholesterol: 0 mg