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Tuscan Farro Salad | With Roasted Cauliflower
(0)
40 min
Quick
Knuspr-Küche
Ein toskanisch inspirierter Hauptspeisensalat voller Röstaromen: Nussiger Dinkel (Farro) verbindet sich mit im Ofen karamellisiertem Blumenkohl, würzigen Kapern, frischem Rucola, gerösteten Pinienkernen und gehobeltem Parmigiano Reggiano.
Preparation method
Roast the cauliflower in the oven
Preheat the oven to 200 °C top/bottom heat. Clean the cauliflower, cut into bite-sized florets, and wash thoroughly. Peel the red onion and cut into thin wedges.
Spread the cauliflower florets and onion wedges on a baking sheet lined with baking paper. Finely chop the garlic and add it. Drizzle with 2 tbsp olive oil and season with a little salt and freshly ground pepper. Roast in the oven for approx. 20–25 minutes until golden brown and aromatic.
Cook the spelt & toast the pine nuts
In the meantime, bring the spelt to a boil in twice the amount of lightly salted water and simmer over medium heat for approx. 20 minutes until al dente. Then drain in a sieve and let steam off briefly.
Chef's tip
Flavor kick: A squeeze of fresh lemon juice just before serving adds a wonderful freshness to the roasted cauliflower.
Meal prep tip: The salad tastes excellent lukewarm or cold the next day. It is best to fold in the fresh arugula just before serving.
Ingredients
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