Farro with roasted cauliflower and romesco salad is a delicious and healthy dish that you can enjoy for lunch or dinner. The nutty flavor of farro pairs perfectly with the roasted cauliflower, and the romesco sauce adds a tangy and slightly spicy kick to the dish. It's a great vegetarian option that's easy to make and sure to impress your guests.
15 minutesmins
30 minutesmins
45 minutesmins
6people
Calories: 396kcal
Ingredients
3cupscooked farro
1 cauliflower head
2tablespoonsextra virgin olive oil
salt and pepperto taste
2cupscooked garbanzo beans
4handfuls of greens(spinack, baby kale, lettuce, etc.)
Romesco
2roasted red bell pepperscan be from a jar
1/2cupslivered almonds
2teaspoonssherry vinegar or red wine
2clovesgarlic
4tablespoonsextra virgin olive oil
1teaspoonsea salt
freshly ground black pepper to taste
Instructions
Preheat the oven to 425 degrees.
Boil 1½ cups of uncooked farro in four cups of water witha good pinch of salt. Check every 5-7 minutes, when ready, drain it and set it aside.
Meanwhile, the farro is cooking, cut the cauliflower into pieces. Make sure they are in similar sizes so they can roast evenly. Put them in a pan prepared with a silicone mat or parchment paper. Add two tablespoons of olive oil, two pinches of salt, and freshly ground black pepper. Mix well so that all cauliflower is well coated.
Put in the oven until golden, about 15 minutes.
To make the romesco sauce, put all the ingredients in a blender and blend until everything is well integrated and smooth. Add one tablespoon of water if the blender is not running properly. Check for salt, pepper, and vinegar.
To assemble the salad, put the cooked farro, chickpeas, green leaves cut into bite pieces, and roasted cauliflower in a salad bowl. Mix and serve with a spoonful of romesco sauce on top.