I’ve bet you heard a lot about farro, well if you are a superfood lover like me. Farro is one of the ancestral grains like freekeh and Kamut. It is a type of wheat and hopefully, you will fall in love with it as I did when I first tried it.
Farro has a chewy consistency and a nuttier flavor. It is perfect for salads because it doesn’t get mushy and, it holds its shape perfectly well.
Another thing I love about farro is that is an ancestral grain. What this means is that has not been modified from its origin. It is the same as it has been years and years ago.
How to cook farro?
- I like to cook farro like pasta, in a pot with salted boiling water.
- Like other grains, farro benefits form soaking it for some hours before cooking it or overnight. But always check the package instructions.
- When cooking farro, like pasta, I check for doneness like every 5-7 min. Even though it has a very chewy texture, you will definitely notice when it is done.
- Think of it as when checking pasta or rice, it should be al dente but still cooked thoroughly.
tips, tricks, and other recipes
- This farro salad with chickpeas can easily be adapted. You can use different grains like rice, quinoa, barley or even orzo.
- Same with the roasted vegetable. Use cauliflower or broccoli. Use green beans, broccolini or asparagus. Use the vegetable that you have on hand.
- And the same with chickpeas, switch them up with navy beans, lentils, etc.
- This recipe for farro salad is perfect if you are batch cooking or you need to pack lunch or dinner.
- Romesco is an amazing and addictive sauce made from almonds and roasted red bell peppers.
- If you don’t like raw garlic, roast the garlic with the cauliflower. When roasting garlic, leave the skin on, and make sure it is fully covered with oil, this will protect the clove from burning.
- I always double up on the romesco sauce, love to have in the fridge for other dishes, like the veggie kebabs.
- Here are other recipes for GRAIN+ LEGUME+ ROASTED VEGGIES + GREENS + DELISH SAUCES: fire-roasted sweet potato Mexican bowl, Mexican Buddha bowl, Vegan poke bowl
This salad, like other salads of my blog, is perfect as a to-go meal, it is a perfect staple recipe and 100% adaptable to your pantry or taste.
So here is the recipe for this
farro salad with roasted cauliflower and romesco sauce
Farro salad with roasted cauliflower and romesco sauce
- 3 cups cooked farro
- 1 cauliflower head
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 2 cups cooked garbanzo beans
- 4 handfuls of greens (spinack, baby kale, lettuce, etc.)
- 2 roasted red bell peppers can be from a jar
- 1/2 cup slivered almonds
- 2 teaspoons sherry vinegar or red wine
- 2 cloves garlic
- 4 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- Pre heat the oven to 425 degrees.
- Boil 1½ cups of uncooked farro in four cups of water witha good pinch of salt. Check every 5-7 minutes, when ready, drain it and set it aside.
- Meanwhile, the farro is cooking, cut the cauliflower into pieces. Make sure they are in similar sizes, so they can roast evenly. Put them in a pan prepared with a silicone mat or parchment paper. Add two tablespoons of olive oil, two pinches of salt and freshly ground black pepper. Mix well so that all cauliflower is well coated.
- Put in the oven until golden, about 15 minutes.
- To make the romesco sauce, put all the ingredients in a blender and blend until everything is well integrated and smooth. Add one to one tablespoon of water if the blender is not running properly. Check for salt, pepper , and vinegar.
- To assemble the salad, put in a salad bowl the cooked farro, chickpeas, green leaves cut into bite pieces and roasted cauliflower. Mix and serve with a spoonful of romesco sauce on top.