Farro, Roasted Cauliflower Salad and Pear Noodle with Parmesan-Lemon Dressing
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
florets from 1 large cauliflower
1/2cupfarroI use Bob’s Red Mill Organic Farro
1.5cupsvegetable stockor chicken stock, if not vegetarian
2tablespoonsextra virgin olive oil
salt and pepper
For the dressing:
¼cupextra virgin olive oil
2tablespoonsfreshly squeezed lemon juice
¼teaspoonred pepper flakes
1tablespoongrated 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.
Per serving (1 out of 4) - Calories: 354, Fat: 22g, Saturated Fat: 3g, Carbs: 35g, Fiber: 8g, Sugars: 11g, Protein: 8g, Sodium: 296mg