Roasted Cauliflower Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted cauliflower and chewy farro with kale, toasted almonds, and raisins, dressed in a warm turmeric vinaigrette. A satisfying vegetarian main with balanced sweet and savory flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium cauliflower, cut into small bite-sized florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 ½ cups cooked farro (or grain of your choice, wheat berries, barley, wild rice, quinoa or sub lentils or garbanzo beans) ½ cup dry farro
- 2 cups chopped Lacinato kale
- ⅓ cup raisins, golden raisins or dried currants
- 1/2 cup chopped scallions
- ½ cup toasted nuts or seeds: sliced almonds, or cashews, sunflower seeds, or pumpkin seeds.
- optional: ¼-½ cup chopped cilantro, Italian parsley or top with microgreens or pomegranate seeds
- 3 tablespoons olive oil
- 2 ½ tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon ground turmeric (or fresh, finely grated)
- 1 teaspoon yellow curry powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 clove garlic, grated or finely minced.
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 415mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 450mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.