I have been on a hunt.. a hunt for Farro. Now, my hunt for Farro was hindered because I didn’t know this wonderful grain had a few names. Farro, freekeh, and emmer just to name a few! So after a bit of research I found out that they were all in fact the same thing and bought some Farro from the supermarket.
I had one mission in mind – to make a roast cauliflower and farro salad. I had one once upon a time and have been so eager to make this dish as it’s something a bit different, healthy, cheap and d.e.l.i.c.i.o.u.s.
I instantly fell for this chewy, nutty grain and its brown rice like texture and have vowed to never use white rice again. Lets see how that goes!
Roasted Cauliflower Farro salad – serves 4 as side or 2 as main
Ingredients: 1 head of cauliflower, 1 ½ cups of farro, 1 handful of spinach, olive oil, 1 lemon, 2 tbsp ground cumin, 2 cloves of crushed garlic, 1 tbsp chilli flakes and some sprouts or herbs to garnish. I added haloumi after
- Preheat the oven at 200 deg. Cook the farro as per packet instructions. Its usually 1 cup farro to 5 cups water ratio, and takes about 45 minutes simmering on the stove.
- Whilst farro is cooking, cut the cauliflower into florets and place on a baking tray. Dust with sea salt, cumin and dried chilli flakes and roast for 20-25 minutes or until browned.
- When farro is cooked, drain and stir the crushed garlic through the farro with a drizzle of olive oil.
- Let the farro and the cauliflower cool, once cooled, mix the farro and cauliflower with the spinach in a large bowl. Season with salt, pepper, a drizzle of olive oil and squeeze half the lemon over the salad. Enjoy!
Jackson came home and said ‘oh this would be great with grilled haloumi cheese’ and ran down and bought some (what an Angel). The haloumi was grilled, seasoned with some lemon juice, mixed into the salad and eaten up before I could get a photo of the complete meal, so the photos are haloumi-less but it was the perfect addition to this salad.
For me, this is a perfect mel in itself but this salad would be delicious along side some grilled portobello mushrooms or fish. We took some to work for lunch the next day and it held fantastically.
This cauliflower and farro salad had quickly bumped up to number 1 and will be frequenting my kitchen often.
Have you ever cooked with Farro? Do you have any other farro recipes of tips? You know me, I love hearing from you!
Not into farro? Try my Israeli couscous or Quinoa salads below!