I’ve bet you heard a lot about farro lately, well if you are a food nerd like me. Farro is one of the ancestral grains like freekeh, quinoa and kamut. It is a type of wheat and hopefully you will fall in love with it.
It is has a chewy consistency and a nuttier flavor. It is perfect for salads. It doesn’t get mushy, it holds its shape perfectly well. And one the best parts of farro is that it hasn’t been modified in any form, it is as it has been years and years ago.
I like to cook farro like pasta, with a lot of water. As other grains farro benefits a lot if you soak it before. When cooking farro I check for doneness like every 20 min. Even though it has a very chewy texture, you will definitely notice when it is done.
This salad, like other salads of my blog, is perfect to go and you could use other grains or legumes. Even vegetables, if you do not have cauliflower, use brócoli. If you do not have farro, use rice, etc. You could even use canned beans or pre-cooked grains.
Romesco is an amazing and addictive sauce made from almonds and roasted red bell peppers. Here is the recipe, hope you like it, and if you do, please share.
Farro salad with roasted cauliflower and romesco sauce
- 3 cups cooked farro
- 1 head cauliflower
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 2 cups cooked garbanzo
- Four handfuls of greens
- 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 11/2 cups of uncooked farro with four cups of water. Check every 20 minutes, when ready, drain it and set it aside.
- While the farro is done, cut the cauliflower into pieces. In more or less equal to that 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.
- To make the romesco sauce, place all ingredients in a blender and blend until everything is well integrated and smooth. If the blender does not run well, add one to one tablespoon of water. Check for salt, pepper and vinegar.
- To assemble the salad, put in a salad bowl farro, chickpeas, green leaves into bite pieces and roasted cauliflower. Mix and serve with a spoonful of romesco above.