Roasted Cauliflower Farro Salad

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5 from 2 votes

Roasted Cauliflower Farro Salad

A warming autumnal roasted cauliflower farro salad, a great dish for lunch or a light dinner.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch, Main Course

Cuisine: British, North African

Servings:

Calories: 338kcal

Author: Sasha Hooper

Equipment

Ingredients

1 head of cauliflower or romanesco or a mixture of both
4 teaspoons ras-el-hanout*
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
2-3 tablespoons rapeseed or olive oil
85 g farro (pearled spelt) (½ cup)
25 g flaked almonds (¼ cup)
1 tablespoon flaxseed or other seeds of your choice
½ pomegranate
handful of chopped parsley
½ lemon

Instructions

Preheat oven to 180ºC (350ºF).
Cut the cauliflower into bite-sized pieces and place in a large bowl. Sprinkle evenly with the ras-el-hanout, salt and pepper and toss to distribute. Drizzle with 2-3 tablespoons of oil and again toss to ensure every piece is evenly coated. Transfer to a non-stick baking sheet and roast for 30 minutes until the cauliflower is tender but still has some bite to it and is golden around the edges.
1 head of cauliflower or romanesco, 4 teaspoons ras-el-hanout*, ¼ teaspoon fine sea salt, ¼ teaspoon ground black pepper, 2-3 tablespoons rapeseed or olive oil
Meanwhile, cook the farro. Place in a sieve and rinse under water and then place into a saucepan with roughly 250ml (1 cup) of cold water and a pinch of salt. Bring to the boil, put a lid on the pan and turn the heat down low. Simmer for 20-25 minutes until soft but still chewy.
85 g farro (pearled spelt)
Toast the almonds - place on a baking tray and pop into the oven alongside the cauliflower for 3-5 minutes, or until golden. Be aware that the almonds may quickly burn, so keep an eye on them!
25 g flaked almonds
Drain any remaining liquid from the farro and place into a large bowl along with the cauliflower, almonds, linseeds, pomegranate arils and parsley. Squeeze in the juice of half a lemon and add a drizzle of oil. Stir to combine and serve hot or cold.
1 tablespoon flaxseed, ½ pomegranate, handful of chopped parsley, ½ lemon

Notes

*Ras-el-hanout is a delicious Moroccan spice blend that I recommend you try and find for this - not least because it is so quick and easy to use a spice blend here for a fast, no-fuss meal. If you can't find it though, you could use a mixture of any spices you like, such as cinnamon, turmeric, cumin, coriander, etc.

Nutrition