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Cauliflower-and-Farro Salad with Sun-Dried Tomatoes

Cauliflower-and-Farro Salad with Sun-Dried Tomatoes
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Enjoy this healthy and nutritious dish either warm or cold. It can be served as a vegetarian meal, a fulfilling salad at lunchtime or as a tasty side dish.

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A touch of sour lemon, sweet speckles of sun-dried tomatoes, nutty farro, and fragrant olive oil make the cauliflower taste rich and complex. The salad, in a company with chicken, creates a delightful combination.

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This is it for today – kids, kids, and more kids are coming and knocking at my door for a trick-or-treat, so there is no chance that I can wright something creative…

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Oh, no… do I have enough candy?

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Preparation

Cook farro according to the package instructions.

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Wash and pat dry the cabbage. Cut of the stalk. Cut the cauliflower head into the florets. Large florets cut in half or in quarters.

Bring a pot of salted water to a boil. Add the cauliflower florets and cook them for 3-4 minutes. The florets should stay firm. Drain the cabbage. Optionally, cut the florets into smaller pieces.

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In a deep wide pan heat 1 tbsp of olive oil. Add the shallot and jalapeno; cook for 3-4 minutes.

Add the sun-dried tomatoes, lower the heat and cook for 2 minutes.

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Add the cauliflower, farro, parsley, extra virgin olive oil, and lemon juice; season with salt and pepper. Stir. Optionally, reheat.

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Print

Cauliflower-and-Farro Salad with Sun-Dried Tomatoes

Author: Nina Phomina
Course Main Dish, Salads, Side Dish, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Nina Phomina

Ingredients

  • 1 head cauliflower
  • 1 large shallot, finely chopped
  • 1 jalapeno, finely chopped
  • 6-8 sun-dried tomato halves (packed in oil or not), julienned
  • 1 small bunch parsley, chopped
  • 1 cup farro
  • arugula or iceberg salad
  • ground black pepper
  • juice from ½ lemon (more or less to taste)
  • 1 tbsp olive oil for cooking
  • 1-2 tbsp extra virgin olive oil

Instructions

  1. Cook faro according to the package instructions.
  2. Wash and pat dry the cabbage. Cut of the stalk. Cut the cauliflower head into the florets. Large florets cut in half or in quarters.
  3. Bring a pot of salted water to a boil. Add the cauliflower florets and cook them for 3-4 minutes. The florets should stay firm. Drain the cabbage. Optionally, cut the florets into smaller pieces.
  4. In a deep wide pan heat 1 tbsp of olive oil. Add the shallot and jalapeno; cook for 3-4 minutes.
  5. Add the sun-dried tomatoes, lower the heat and cook for 1-2 minutes.
  6. Add the cauliflower, farro, parsley, extra virgin olive oil, and lemon juice; season with salt and pepper. Stir. Optionally, reheat.

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Cook with pleasure and enjoy the world!



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