Healthy Roasted Cauliflower Farro Salad
A nourishing roasted cauliflower salad with chewy farro, crunchy almonds, and fresh pomegranate, seasoned with aromatic Moroccan spices. High in fiber, plant-based protein, and vitamins, this salad works beautifully for quick dinners, meal prep, or a light lunch.
Equipment
- 1 Baking sheet
- 1 Saucepan
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Sieve (for rinsing farro)
Ingredients
- 1 head cauliflower or romanesco or a mix, chopped into bite-sized pieces
- 4 tsp ras-el-hanout spice blend
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 –3 tbsp rapeseed or olive oil
- 85 g ½ cup pearled farro (spelt)
- 25 g ¼ cup flaked almonds
- 1 tbsp flaxseed or other preferred seeds
- ½ pomegranate seeds removed
- Handful fresh parsley chopped
- ½ lemon juiced
Instructions
- Preheat Oven and Prepare Vegetables: Begin by setting your oven to 180ºC (350ºF) to ensure it reaches the perfect roasting temperature. While the oven heats, wash your cauliflower or romanesco thoroughly under running water. Remove any tough outer leaves and cut the florets into bite-sized pieces, roughly 2–3 cm each. If using a mix of cauliflower and romanesco, try to keep the pieces similar in size so they roast evenly.
- Season the Cauliflower: Transfer the chopped florets into a large mixing bowl. Sprinkle 4 teaspoons of ras-el-hanout over the cauliflower for a warm, aromatic flavor. Add ¼ teaspoon of fine sea salt and ¼ teaspoon of freshly ground black pepper for balanced seasoning. Drizzle 2–3 tablespoons of rapeseed or olive oil over the florets. Use your hands or a spoon to gently toss everything together, ensuring every piece is evenly coated in oil and spices.
- Roast the Cauliflower: Line a baking sheet with parchment paper or use a non-stick tray. Spread the seasoned florets evenly, making sure they are in a single layer without overcrowding. Place the tray in the preheated oven and roast for 30 minutes. Halfway through, gently shake or turn the florets with a spatula to promote even browning. The cauliflower should be tender on the inside but still have a slight bite, with golden, caramelized edges.
- Prepare the Farro: While the cauliflower roasts, rinse 85 grams (½ cup) of pearled farro under cold running water using a sieve. This removes any excess starch and helps the grains cook evenly. In a medium saucepan, combine the rinsed farro with 250 ml (1 cup) of cold water and a pinch of salt. Bring to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 20–25 minutes, stirring occasionally. The farro should be tender yet retain a slightly chewy texture when done. Drain any remaining liquid before using.
- Toast the Almonds: Place 25 grams (¼ cup) of flaked almonds on a separate small baking tray. During the last 3–5 minutes of the cauliflower roasting, put the almonds in the oven. Watch closely as they can quickly burn. You want the almonds to turn a light golden brown, releasing a nutty aroma. Once toasted, remove from the oven and allow them to cool slightly.
- Prepare Fresh Ingredients: While the grains and vegetables are finishing, prepare the remaining fresh components. Cut ½ pomegranate in half and remove the seeds carefully. Chop a handful of fresh parsley leaves finely. Squeeze the juice of ½ a lemon into a small bowl, ready to dress the salad. Measure 1 tablespoon of flaxseed or any seeds of your choice for added texture and nutrition.
- Combine Salad Components: Once the cauliflower is roasted and farro is cooked, combine them in a large mixing bowl. Add the toasted almonds, flaxseed, pomegranate seeds, and chopped parsley. Drizzle with the fresh lemon juice and, if desired, a small extra splash of olive oil. Gently toss everything together, ensuring all ingredients are evenly distributed and lightly coated with lemon juice.
- Serve and Enjoy: This salad can be served immediately while slightly warm, or chilled for a refreshing cold salad. Taste and adjust seasoning if needed, adding a pinch of salt or black pepper to your preference. It works wonderfully as a light lunch, side dish, or main course, and keeps well for meal prep for up to 2–3 days in the refrigerator.
Notes
- Use a mix of cauliflower and romanesco for a visually striking dish with varied textures.
- Pearled farro cooks faster than whole farro and has a pleasantly chewy bite; rinse thoroughly to remove excess starch.
- Ras-el-hanout adds a quick Moroccan-inspired flavor, but if unavailable, combine spices like cinnamon, cumin, turmeric, and coriander for a similar effect.
- Toast the almonds carefully; they can burn within minutes, so watch them closely during roasting.
- Lemon juice brightens the flavors, so add it last to maintain its fresh acidity.
- This salad works well hot, warm, or chilled, making it versatile for different meal occasions.
