Farro salad with roasted cauliflower and romesco sauce
Farro salad with roasted cauliflower, romesco sauce, greens and chickpeas.
- 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