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Farro Cauliflower Bacon Salad

  • Author: Marty Boyd
  • Yield: 6 1x



  • 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


  1. Cook farrow according to package directions and spread on baking sheet to cool.
  2. 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.
  3. Preheat oven to 400*
  4. 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.
  5. 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.
  6. Serve a room temperature.