Roasted Cauliflower and Farro Salad with Lemon Turmeric Sauce

Featuring perfectly-roasted cauliflower, crunchy almonds, and a zippy lemon turmeric sauce, this farro salad makes for a great side dish or main course.

Ingredients

  • Batch of Caramelized Lemon Turmeric Sauce
  • Large head of cauliflower
  • Dash of olive oil
  • Generous salt and pepper
  • 1 c uncooked farro
  • Few handfuls of sunflower or other large sprouts
  • Handful of roasted salted almonds

Instructions

  1. Make a batch of Caramelized Lemon Turmeric Sauce (up to several days ahead of time).
  2. Preheat the oven to 425.
  3. Cut the cauliflower into florets and toss them in a large mixing bowl with a dash of olive oil, salt, and pepper. Roast at 425 for 30-35 minutes until tender and lightly browned.
  4. While the cauliflower roasts, bring a pot of generously salted water to a boil. Add the farro and boil for 12-15 minutes until tender. Drain the farro in a strainer. Return it to the pot and toss with a small amount (~2 tbsp) of the Caramelized Lemon Turmeric Sauce while still hot.
  5. When the cauliflower is done, return the florets to the mixing bowl and toss them with a small amount (~2 tbsp) of the Caramelized Lemon Turmeric Sauce while still hot.
  6. To serve, transfer the farro to a serving platter and add the cauliflower on top. Finish it with sunflower sprouts, roasted salted almonds, and an additional light drizzle of sauce.
RECIPE from The Rogue Brussel Sprout Blog
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