Roast Cauliflower And Farro Salad – a delicious recipe with cauliflower, farro, handful spinach, olive oil, lemon, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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.
2
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.
3
When farro is cooked, drain and stir the crushed garlic through the farro with a drizzle of olive oil.
4
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!
93
kcal
Calories
2
g
Fat
17
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 head cauliflower, 1 1/2 cups farro, 1 handful spinach, olive oil, and more.
Yes, Roast Cauliflower And Farro Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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