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Faro and Curry Roasted Cauliflower Salad with Arugula


Makes 4 servings


Salad

1 cup faro, rinsed (you can substitute brown rice, barley, wheat berries, or quinoa, following cooking instructions on package)

Sea salt

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

Dressing

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!



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