Farro is one of those great whole grains that you can cook in bulk and keeps well in the fridge. There’s nothing more unappetizing than day-old, seriously hard grains. Not the case with farro. You can eat leftover cooked farro straight out of the fridge and it still tastes great. I put this Curried Roasted Cauliflower Farro leftovers over some salad greens the next day and had an amazing lunch with little to no effort. It’s these types of strategies for healthy eating that is the way to go, people! Cook once, eat twice.
Farro is a great choice if you don’t have a gluten sensitivity. This ancient wheat is a nutritional powerhouse, especially when compared to typical wheat sources in our modern society. It does contain gluten, but lower amounts than modern wheat. It contains loads of fiber (even more than quinoa or brown rice), B vitamins, zinc, and iron. It’s also considered a good source of plant-based protein and contains equal amounts of protein when compared to legumes. Nutritious, convenient and tastes great – yes please!
Other farro recipes on this site include: Autumn Farro, Brussels Sprout Farro Salad, Artichoke Asparagus Farro Salad and Roasted Beets & Brussels Sprout Farro.
Curried Roasted Cauliflower Farro
Ingredients
- 1 head cauliflower cut into florets
- 1 Tbsp avocado oil unrefined
- 1 1/2 tsp garam masala
- 1/2 tsp sea salt
- 1 cup semi-pearled farro
- 3 1/2 cups water
- 1/4 cup golden raisins
- 1/4 cup raw almonds coarsely chopped
- 1/4 cup cilantro chopped
- several handfuls broccoli microgreens
dressing
- 1/2 cup extra virgin olive oil cold pressed
- 1/4 cup fresh lime juice
- 1 clove garlic crushed
- 1/2 tsp ground cumin
- 1 tsp honey
- 1/2 tsp sea salt
Instructions
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Preheat oven to 400 degrees F.
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Put cauliflower florets on a baking sheet. Top with avocado oil, garam masala and sea salt. Toss to combine well. Spread cauliflower in one layer across baking sheet. Roast for 25 minutes, shaking pan halfway through.
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In a medium pot, put farro and water. Bring to a boil. Reduce heat. Simmer uncovered for 15 minutes, or until tender.
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In a mason jar, put all dressing ingredients. Shake to combine well.
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In a large bowl, put roasted cauliflower, cooked farro, raisins, almonds and cilantro. Pour dressing on top and stir well. Top with broccoli microgreens.