Farro Salad with Charred Cauliflower and Fennel
In winter I look for salads with a different character: more filling, a little warmer, often with a grain at the base. This farro salad with charred cauliflower is exactly that, chewy farro, smoky cauliflower, fresh fennel, pine nuts, and a lemony tahini dressing.
It’s wonderful cold, warm, or anywhere in between, which makes it as good for a make-ahead lunch as for a side at dinner.
Why You’ll Love This Recipe:
- Chewy, nutty farro with smoky charred cauliflower
- Fresh fennel and parsley keep it bright
- A creamy lemon-tahini dressing ties it all together
- Naturally vegan, and delicious cold, warm, or anywhere in between
Key Ingredients & Substitutions:
- Farro – an ancient whole grain from Italy with a nutty flavor similar to wheat, but deeper, with a wonderfully chewy texture. Cooked here like rice: fried briefly, then simmered in a measured amount of water.
- Cauliflower – charred in a very hot pan for a smoky flavor, then finished with a little water, covered, so it softens.
- Fennel – used raw and finely chopped, it adds freshness and a light anise note.
- Raw tahini – the base of the dressing, which is meant to be thinner than tahini usually is.
Pro Tips for Success:
- Heat the pan for at least 5 minutes before adding the cauliflower, and let it sit undisturbed for about 2 minutes before stirring, this is what gives it a real char instead of steaming it.
- The dressing may look thick and stiff at first when the lemon juice and water hit the tahini, keep mixing, it loosens into a smooth, creamy sauce.
- Fry the farro briefly in oil before adding the water, and drain any excess water once it’s cooked.
- Make the tahini dressing right before you use it, tahini stiffens as it sits. If it does, just stir in a splash of water to loosen it again.
Serving Suggestions
- Serve as a hearty side, or a light lunch on its own
- Add cooked lentils to turn it into a full meal (see FAQ)
- Great for meal prep, it keeps well in the fridge
FAQ
- How do I turn this into a full meal? Add 1 cup of cooked lentils (not red or yellow), and use 4 tbsp of each dressing ingredient instead of 3.
- How long does it keep? Up to 3 days in an airtight container in the fridge.
- Do I serve it warm or cold? Either, or anywhere in between.
Looking for more tasty recipes?
- Purple Cabbage Noodles with Tahini Sauce
- Green Salad with Charred Broccoli and Avocado
- Cauliflower Rice with Mushrooms
- Swiss Chard and Tofu Wraps
Farro Salad with Charred Cauliflower and Fennel
Ingredients:
For the salad:
- 1 cup farro rinsed and drained
- 1 medium cauliflower (about 1¼ lb/600g) cut into small florets
- 1 small fennel bulb finely chopped
- ¼ cup pine nuts
- ½ bunch parsley (about ½ cup) finely chopped
- 3 tbsp olive oil (1 tbsp for the farro, 2 tbsp for the cauliflower)
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 cups water for cooking the farro
- ¼ cup water for cooking the cauliflower
- Salt and freshly ground black pepper to taste (at least ½ tsp salt for the farro)
For the tahini dressing:
- 3 tbsp raw tahini
- 3 tbsp lemon juice
- 3 tbsp cold water
- 2 garlic cloves crushed
- Salt and freshly ground black pepper to taste
Instructions:
- Cook the farro: Heat 1 tbsp olive oil in a small pot over medium-high heat. Add the farro and fry for about a minute. Add 2 cups water, at least ½ tsp salt, and black pepper. Cover and bring to a boil, then lower the heat to minimum and cook for about 45 minutes. Drain any excess water and set aside.
- Char the cauliflower: While the farro simmers, start on the cauliflower. Heat a wide skillet over very high heat for at least 5 minutes. Add the cauliflower florets and let them char for about 2 minutes before stirring, then let the florets that haven't charred yet take their turn (repeat if needed). Lower to medium-low heat, add 2 tbsp olive oil, cumin, smoked paprika, salt, pepper, and ¼ cup water, stir, and cover. Cook for 5-10 minutes, depending on how soft you like it, stirring occasionally. Set aside.
- Make the tahini dressing: Right before assembling, mix all the dressing ingredients in a small bowl. It may look thick at first, keep mixing until it loosens. The dressing should be thinner than tahini usually is. If it stiffens while it sits, stir in a splash of water to loosen it.
- Assemble: Once everything is ready, combine the cooked farro, charred cauliflower, fennel, parsley, and pine nuts in a large bowl. Pour the dressing over and mix well until everything is fully coated.
- Serve or store: Serve cold, warm, or anywhere in between. Store in an airtight container in the fridge for up to 3 days.
Notes:
- Works as a side dish or a light main.
- To turn it into a full meal, add 1 cup cooked lentils (not red or yellow) and use 4 tbsp of each dressing ingredient instead of 3.
- Preheat the pan for at least 5 minutes before adding the cauliflower, so it chars instead of steaming.
- Make the tahini dressing right before using it, tahini stiffens as it sits. If it does, stir in a splash of water to loosen it.
- Keeps in the fridge for up to 3 days.
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