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Roasted Cauliflower Farro Salad with lacinato kale and an earthy turmeric dressing. Delicious and healthy, it can be a served warm as a fall side dish, or chilled as a salad|

Roasted Cauliflower Farro Salad with Turmeric Dressing

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x
  • Category: Salad, side dish, vegan
  • Method: baked
  • Cuisine: Northwest
  • Diet: Vegan


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.


Units Scale
  • 1 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups chopped Lacinato kale (or baby kale)
  • 1 cup cooked farro (or grain of your choice, or sub garbanzo beans)
  • 1/3 cup golden raisins (optional)
  • 1/2 cup chopped scallions

Turmeric Dressing


  1. Preheat oven to 400.
  2. Trim leaves off the cauliflower, and cut into florets. Place in a medium 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 baking sheet. Roast in the oven until golden and tender, about 40 minutes, giving a stir halfway through.
  3. Place the kale, farro, scallions and raisins in a large bowl.
  4. Make the dressing: combine all dressing ingredients in a small bowl.
  5. Once the cauliflower is fork-tender, add to the bowl and with the kale and farro. Pour dressing over and mix until combined.
  6. Serve the salad warm, or chill for later. It’s good either way.


Leftovers get better each day! Salad will keep 3-4 days in the fridge.


  • Serving Size:
  • Calories: 265
  • Sugar: 14.5 g
  • Sodium: 509.6 mg
  • Fat: 11.2 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 39.1 g
  • Fiber: 6 g
  • Protein: 6.9 g
  • Cholesterol: 0 mg

Keywords: farro salad, farro salad with cauliflower, roasted cauliflower salad, turmeric dressing