Farro Salad with Roasted Cauliflower | Tuscan Lunch
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40 min
Quick
Sezamo
O salată toscană consistentă și plină de textură, ideală pentru un prânz reconfortant de toamnă. Boabele hrănitoare de farro sunt combinate armonios cu buchețele aurii de conopidă caramelizată la cuptor, rucola proaspătă, capere aromate și miez crocant de nucă, totul desăvârșit cu parmezan ras și o vinegretă proaspătă de lămâie.
Preparation method
Preparing and roasting the cauliflower
Preheat the oven to 200°C and line a large baking sheet with parchment paper. Cut the cauliflower into small, bite-sized florets. Peel and finely crush 2 cloves of the fresh garlic.
Place the cauliflower florets on the baking sheet, drizzle them with 20 ml of the extra virgin olive oil, add the crushed garlic, a pinch of sea salt, and a pinch of ground black pepper. Toss well and roast in the oven for 25 minutes, turning the florets halfway through, until the cauliflower becomes golden, crispy on the edges, and nicely caramelized.
Cooking the farro and preparing the dressing
Meanwhile, rinse the farro in a sieve under cold running water. Bring it to a boil in a pot with plenty of boiling water and a pinch of sea salt. Cook the farro over medium heat for about 20-25 minutes, until tender but still retaining its characteristic al dente texture. Drain the farro well and transfer it warm to a large bowl.
Chef's tip
You can cook the farro ahead of time and store it in the refrigerator for up to 3 days in an airtight container.
If you prefer a spicy kick, you can add a few chili flakes over the cauliflower before roasting.
50 min
Quick
