I’m feeling hot, hot, hot ( you’re singing right now aren’t you?)……….I knew it was too good to be true that we would be spared super hot and humid days….a girl can dream. It’s 88 degrees and fells like 102 ……yucky!
When it’s hot, a salad seems like just the ticket. Now if it wasn’t for air conditioning, I would not have made this particular salad, as it does require oven usage. But, thank goodness we have such a luxury.
I like cauliflower, but I love roasted cauliflower…….roasting brings out a nutty, buttery flavor without adding either. If you blanch it first in a bit of milk …..it helps keep it white…..just a helpful hint:)
I used farro in our Salmon Farro Salad…..I see a theme……..and explained all the goodness of farro. Check out the recipe and all the reasons you should try farrow here. I use a pressure cooker (great investment) and cooked the farro in some veggie broth.
This salad is really simple, you don’t even need to make a dressing per se…… you just add everything to a big bowl and give it a toss.
I added bacon because, well it’s bacon, and for some reason bacon matches perfectly with cauliflower. I know, I know….. bacon matches with everything.
Some peas, green onions, parsley, and dill for a bright fresh flavor. A little olive oil and lemon juice and you have an amazing Farro Cauliflower Bacon Salad.
You can serve this salad as a main dish or a side. If you serve it as a main dish add a green salad for a perfect light meal. I served ours as a side with some grilled steaks. Tim has become a grillmaster…….new grill you know!
I had leftovers the next day cold…..still awesome!
So, try Farro Cauliflower Bacon Salad……. versatile and tasty!
Farro Cauliflower Bacon Salad
- Yield: 6 1x
Ingredients
- 2 cups cooked farro
- 8 cups of cauliflower, cut into 1-inch florets
- 4 slices applewood smoked bacon, diced and cooked until crisp
- 2 large green onions, sliced
- 1/2 cup frozen peas, thawed
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon dill, chopped
- Kosher salt and freshly ground pepper to taste
Instructions
- Cook farrow according to package directions and spread on baking sheet to cool.
- Place cauliflower in a microwave safe dish and add about 1/4 cup milk. Milk keeps the cauliflower white. Cook for 2-4 minutes until tender crisp.
- Preheat oven to 400*
- Once cauliflower is cooked drain and place on baking sheet sprayed with non stick cooking spray. roast cauliflower for 20-30 minutes or until just starting to brown. Remove from oven and set aside.
- In a large bowl, place farro, roasted cauliflower, bacon, green onions, peas, olive oil, lemon juice, and herbs, tossed gently. Season to taste with salt and pepper.
- Serve a room temperature.
