Roasted cauliflower and farro salad

An Italian vegetarian dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Cauliflower is worth sourcing organic as it often contains pesticide residues on non-organic produce. Parsley is also best organic due to its delicate leaves.

Ingredients

• 1 large cauliflower
• 2 tbsp extra-virgin olive oil
• 1 1/2 cups cooked farro
• 1 lemon
• 2 cloves garlic
• 1/4 cup fresh parsley
• to taste sea salt
• to taste black pepper

Method

1. Preheat oven to 400°F (200°C).
2. Cut the cauliflower into florets and place on a baking sheet.
3. Drizzle with 1 tbsp of olive oil, and season with salt and pepper.
4. Roast the cauliflower for about 25 minutes until golden and tender.
5. Meanwhile, zest and juice the lemon, and finely chop the garlic and parsley.
6. In a bowl, mix the cooked farro, lemon zest, and half the lemon juice.
7. Add the roasted cauliflower, remaining olive oil, garlic, and parsley to the farro.
8. Toss everything to combine, adjusting seasoning with salt, pepper, and more lemon juice to taste.
9. Serve the salad warm or at room temperature.

Notes

• To make ahead, prepare farro a day in advance and refrigerate.
• Substitute barley if farro is unavailable.
• Add toasted almonds for extra crunch.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.