Makes 4 servings
1 cup faro, rinsed (you can substitute brown rice, barley, wheat berries, or quinoa, following cooking instructions on package)
1 head cauliflower, cut into small florets
1 ½ tablespoons curry powder
2 tablespoons olive oil
5-ounce bag baby arugula
¼ cup raisins
1 15-oz can chickpeas, drained and rinsed
½ cup slivered almonds, toasted
¼ cup plus 2 tablespoons olive oil
¼ cup lemon juice
¼ teaspoon sea salt
1 clove garlic, minced (optional)
1 teaspoon honey or maple syrup (optional)
Pinch red pepper flakes (optional)
1. Preheat oven to 425F.
2. In a medium-sized pot, combine the faro, four cups of water, and pinch of salt. Bring to a boil, reduce heat to medium-low and simmer 30 minutes, or until farro is tender. Drain off any excess water.
3. In a large bowl, combine cauliflower florets, curry powder, olive oil, and a generous pinch of sea salt. Using your hands, combine so that all the cauliflower is evenly coated. Spread cauliflower on a baking sheet and roast for 25 minutes.
4. Add all dressing ingredients in a small bowl and whisk to combine.
5. In a large bowl, toss together cooked farro, roasted cauliflower, dressing, arugula, chickpeas, raisins, and almonds.
Note: The salad can be stored in the fridge for up to 5 days if the arugula and almonds are kept separate. When ready to eat, mix together and enjoy!