Roasted Cauliflower and Farro Salad with Parsley Vinaigrette

Serves 6


2 cups cauliflower, cut into small florets
1 red pepper, chopped
Olive oil
1 cup Tuscan kale or purple kale, sliced thin
1 small red onion, chopped small
2 cups cooked farro
¼ cup sundried tomatoes, chopped small
¼ cup almonds, toasted and chopped
1 tablespoon white wine vinegar or white balsamic
2 tablespoons lemon juice
1 teaspoon lemon zest
1 clove garlic, chopped fine
½ cup fresh parsley, chopped superfine
¼ cup extra virgin olive oil
¼ cup feta cheese, crumbled


Pre-heat the oven to 400° F. Toss together the cauliflower, florets and red peppers and drizzle a little olive over them, season with salt and pepper and place in a glass baking dish and roast until golden brown or about 15 minutes. Place the sliced kale in a large mixing bowl and immediately place the roasted cauliflower over the top of the kale while its hot and toss together, let stand for a few minutes to lightly cook the kale with the remaining heat of the roasted cauliflower. Mix in the farro, tomatoes and almonds until well mixed. In a small mixing bowl, whisk together the vinegar, lemon juice, zest, garlic parsley and olive oil until emulsified. Toss over cauliflower and farro mixture and mix well, gently fold in the feta crumbles and serve!