0 from 0 votes

Farro salad with roasted cauliflower and romesco sauce

Farro salad with roasted cauliflower, romesco sauce, greens and chickpeas.
15 mins
30 mins
45 mins
6 people
Calories: 390kcal


  • 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.


Calories: 390kcal | Carbohydrates: 45g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Sodium: 592mg | Potassium: 600mg | Fiber: 10g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 53mg | Calcium: 87mg | Iron: 4mg
Course: Main Course
Cuisine: Healthy plant based food
Keyword: farro salad, roasted cauliflower salad, salad with chickpoeas
Author: Piloncillo&Vainilla