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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