top of page
Roasted Cauliflower Salad

Roasted Cauliflower Salad



  • 1 medium cauliflower, cut into small bite-sized florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups cooked farro (or grain of your choice, wheat berries, barley, wild rice, quinoa or sub lentils or garbanzo beans) 1/2 cup dry farro
  • 2 cups chopped Lacinato kale
  • 1/3 cup raisins, golden raisins or dried currants
  • 1/2 cup chopped scallions
  • 1/2 toasted nuts or seeds: sliced almonds, or cashews, sunflower seeds, or pumpkin seeds.
  • optional: 1/4–1/2 cup chopped cilantro, Italian parsley or top with microgreens or pomegranate seeds


Tumeric Dressing

  • 3 tablespoons olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon ground turmeric (or fresh, finely grated)
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 clove garlic, grated or finely minced.
  • Instructions

    1. Preheat oven to 425 F.
    2. Place dry farro in a medium pot of ample, salted water, bring to a boil, and simmer gently ( like you would pasta) until tender yet still toothsome, roughly 20-30 minutes. Drain.
    3. Cut cauliflower into bite-sized florets. Place in a large mixing bowl and toss with olive oil and 1⁄2 teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined sheet pan. Roast in the oven until golden and tender, about 25-30 minutes, giving a stir halfway through.
    4. Make the turmeric dressing: combine all dressing ingredients in a medium bowl and add the raisins to the dressing to soak.
    5. Tear the kale leaves from their stems, then tear or cut them into small pieces and place them in the same bowl you used for the cauliflower—Dizzle with 1⁄2 teaspoon olive oil and a pinch of salt and massage for one minute to soften. Add the scallions, almonds, and farro. When the cauliflower is fork-tender, add it to the bowl, and add the dressing with the raisins. Toss to coat well. Toss in fresh herbs if using.
    6. Place in a serving bowl or divide among bowls and top with microgreens if you like!
    7. Serve the salad warm, or chill for later. It’s good either way!
  • Credit:

    Sylvia Fountaine

bottom of page