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Farro, Roasted Cauliflower Salad and Pear Noodle with Parmesan-Lemon Dressing

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • florets from 1 large cauliflower
  • 1/2 cup farro I use Bob’s Red Mill Organic Farro
  • 1.5 cups vegetable stock or chicken stock, if not vegetarian
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • ½ teaspoon garlic powder
  • 1 large pear
  • For the dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon grated parmesan cheese


  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Cook the farro. Rinse and drain the farro. Place the farro in a medium pot and add the stock to cover. Bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Once done, drain off any excess water.
  • Meanwhile, place the cauliflower onto the baking sheet and add in the olive oil and season with salt, pepper, and garlic powder. Toss well to combine and bake for 35 minutes or until cauliflower is fork tender and browned.
  • While cauliflower and farro cooks, make the dressing. Place all of the ingredients for the dressing in a dressing shaker or small mixing bowl and mix well. Taste and adjust with more salt, if needed. Set aside.
  • Once cauliflower and farro is done, place it all in a large mixing bowl and set aside.
  • Spiralize the pear with Blade D, trim the noodles with kitchen shears, and place in the bowl with the farro. Pour over the prepared dressing and toss well to combine. Serve.

Recipe Notes

Per serving (1 out of 4) - Calories: 354, Fat: 22g, Saturated Fat: 3g, Carbs: 35g, Fiber: 8g, Sugars: 11g, Protein: 8g, Sodium: 296mg