Farro salad with roasted cauliflower | Italian lunch
(0)
40 min
Under an hour
Sezamo
O salată italiană caldă și sățioasă de toamnă, ideală ca fel principal, ce îmbină textura cerealelor farro cu buchețelele crocante de conopidă caramelizată la cuptor, capere aromate, migdale rumenite și brânză pecorino matură.
Ingredients
Preparation method
Preparing the ingredients and roasting the cauliflower
Preheat the oven to 200°C. Break the cauliflower into small, evenly sized florets. Place the florets on a baking tray lined with baking paper.
Crush the garlic cloves and mix them with 2 tablespoons of extra virgin olive oil, half of the sea salt, and half of the ground black pepper. Pour the mixture over the cauliflower and toss gently to coat evenly.
Roast the cauliflower in the oven for 25-30 minutes, turning the florets halfway through, until browned, lightly caramelised at the edges, and tender inside.
Chef's tip
If preparing the salad in advance, add the toasted almonds and pecorino cheese just before serving to ensure a perfectly crunchy texture.
For an extra touch of citrus freshness typical of Southern Italian cuisine, you can also add a little finely grated organic lemon zest to the dressing.
50 min
Quick
