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This warm Mediterranean farro salad is tossed with pan roasted cauliflower and creamy tahini lemon dressing to make a great winter salad. | justalittlebitofbacon.com
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Warm Mediterranean Cauliflower and Farro Salad

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 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350kcal
Author Just a Little Bit of Bacon

Ingredients

  • 3/4 cup pearled farro
  • kosher salt
  • 2 tbsp olive oil
  • 1 medium head of cauliflower, cut into bite-sized florets
  • 1/2 medium red onion, thinly sliced
  • 1 oz parmesan cheese, shaved with a vegetable peeler
  • 1/4 cup chopped fresh parsley, optional

Lemon Tahini Dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp tahini paste
  • 2 tbsp lemon juice
  • 1 small clove garlic, minced
  • 1/2 tsp kosher 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.

Nutrition

Calories: 350kcal