Eat For Eight Bucks: Farro And Cauliflower Salad With Currants Recipe

1. 1

   Adjust oven rack to middle position and preheat oven to 400u00b0F.

2. 2

   Place the farro in medium bowl and cover with cold water. Let sit for 25 minutes. Drain and add farro and 1/2 teaspoon salt to medium saucepan. Add stock and bring to a boil over high heat. Reduce to a simmer and cook until grain is tender and liquid is mostly absorbed, about 25 minutes. Increase heat to high and cook, stirring constantly, until most of remaining liquid has evaporated, 2 to 5 minutes. Set aside.

3. 3

   Meanwhile, toss cauliflower florets in medium mixing bowl with 2 tablespoons olive oil 1/2 teaspoon salt. Turn out onto a parchment-lined baking sheet and roast until browned and crisp, stirring once in the middle, 20-30 minutes total.

4. 4

   Add cauliflower to farro along with vinegar, currants, and sugar. Season with salt. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.