Roasted Cauliflower & Farro Salad

A delightful vegan salad featuring roasted cauliflower, nutty farro, crunchy pistachios, and juicy pomegranate arils, tossed in a zesty lemon dressing. This salad is bursting with flavors and textures, making it a perfect side dish or light meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup farro, rinsed and drained
• 1/2 cup shelled pistachios
• 1/2 cup pomegranate arils
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint leaves

Instructions:

Preheat the oven to 400F 200C

In a large bowl, toss cauliflower florets with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated

Spread cauliflower on a baking sheet and roast for 25-30 minutes, or until golden brown and tender

Meanwhile, cook farro according to package instructions until tender

Drain any excess water and let cool

In a large mixing bowl, combine roasted cauliflower, cooked farro, pistachios, and pomegranate arils

Drizzle lemon juice over the salad and toss gently to combine

Garnish with chopped parsley and mint leaves before serving