This warm Mediterranean farro salad is tossed with pan roasted cauliflower and creamy tahini lemon dressing to make a great winter salad.
Course Side Dish
Cuisine Mediterranean
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 350kcal
Author Just a Little Bit of Bacon
Ingredients
3/4cuppearled farro
kosher salt
2tbspolive oil
1mediumhead of cauliflower,cut into bite-sized florets
1/2mediumred onion,thinly sliced
1ozparmesan cheese,shaved with a vegetable peeler
1/4cupchopped fresh parsley,optional
Lemon Tahini Dressing
3tbspextra virgin olive oil
1tbsptahini paste
2tbsplemon juice
1smallclove garlic,minced
1/2tspkosher salt
Instructions
Toast farro in a saucepan over medium heat until browned and nutty smelling, shaking the pan occasionally, about 4-5 minutes. Cover the farro with water (at least an inch over the farro) and add kosher salt to the water. Bring the farro to a boil and cook until tender but still chewy, 20-25 minutes. Drain the farro into the fine mesh strainer.
While the farro is cooking, pour the olive oil into a skillet and heat on medium high until shimmery. Add the cauliflower and saute, turning frequently, until crisp tender and browned on all sides, 5-6 minutes. Add the red onion and continue to saute for 2-3 minutes more. The cauliflower should be tender and the red onion should be soft with just a little bite left.
Mix together the dressing ingredients in a bowl until well blended.
Take the warm farro, cauliflower, and red onion and toss them with the dressing. Transfer the salad to a serving bowl. Top with the parmesan and parsley.
Notes
Keep a close eye on the cauliflower as it browns and adjust the temperature as needed. You want the cauliflower to get a good sear on each side without burning and cook through until it's as tender as you like.
Shallots make a good substitute for the red onion.
Don't skip the tahini! It is a very important part of the dressing.
If you like a milder garlic flavor in your dressing, cook the garlic for about 30 seconds in boiling water before mincing it for the dressing. I usually throw it into the farro and then scoop it out to use.
Taste the farro when you think it's done. If it's still too chewy, give it a couple more minutes.