The larger-than-life cauliflower that made its way to our local farmers market inspired this summer grain salad. Toss in a few of the plentiful tomatoes from your garden or the market and you are on your way to a healthy, delicious side dish for easy summer dining. While this recipe does require turning on your oven to achieve that amazing roasted flavor, you can easily roast the veggies in the early part of the day and either assemble the whole salad ahead (see NOTE in recipe for guidelines) or refrigerate the prepared vegetables until you are ready to toss together the salad. There’s plenty of room to improvise this recipe so feel free to experiment with other add-in ingredients you may have on hand.
Roasted Tomato and Cauliflower Farro Salad
- ¾ cup pearled farro see Note
- 1 medium-large head cauliflower core removed and cut into bite-sized florets (6 to 8 cups)
- 3 cups cherry or grape tomatoes, assorted colors if desired
- Olive oil
- ¼ cup lemon juice
- 1 tablespoon finely chopped garlic
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 teaspoon lemon zest from a large lemon
- ¼ cup olive oil
- Salt and pepper to taste
- 1/3 cup toasted shelled pistachios
- 3 tablespoons finely chopped chives
- Cook farro according to package instructions, drain and rinse with cool water to stop the cooking; spread out on a lightly oiled, rimmed baking sheet or large mixing bowl, cover lightly with plastic wrap and set aside. You should have about 2 cups cooked farro.
- Meanwhile preheat oven to 425ºF. Toss cauliflower in mixing bowl with about 2 tablespoons of olive oil, season with salt and pepper as desired and place on a large rimmed baking sheet. Roast in center of the preheated over for 20 minutes. Meanwhile, toss tomatoes in same bowl with about 1-1/2 teaspoons olive oil and season with salt and pepper. Add to baking sheet with cauliflower and continue to roast until cauliflower is tender and tomatoes are beginning to brown, about 25 minutes more. Cool.
- Meanwhile, combine all dressing ingredients except olive oil, salt and pepper. Slowly whisk in olive oil; season to taste with salt and pepper and reserve.
- To assemble salad, in a large bowl toss cooked, cooled farro, roasted cauliflower and tomatoes, pistachios and chives with enough dressing to coat, but not pool in the bowl (1/3 to ½ cup). Serve any remaining dressing on the side or save for another salad. Salad can be made up to 2 hours or one day ahead (see NOTE).
- Makes 6 to 8 servings.
You can substitute 2 cups cooked instant farro for the pearled variety called for above. Make Ahead Tip: You can make this versatile grain salad up to a day ahead. Lightly dress the salad and hold back the pistachios and chives when assembling. Then refrigerate until about 30 minutes before serving, toss in the nuts and herbs and refresh with a little additional dressing.
Loving God, thank you for the abundant gifts of the earth that we are blessed to share with those who gather at our table this day. Inspire us to find ways for all peoples to share in the bounty of this growing season and make us good stewards of the resources you entrust to us. Amen