Ingredients

The following ingredients have 5 Servings
  • 1 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups chopped Lacinato kale (or baby kale)
  • 1 cup cooked farro (or grain of your choice, or sub garbanzo beans)
  • ⅓ cup golden raisins (optional)
  • 1/2 cup chopped scallions
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon turmeric
  • 1 teaspoon yellow curry powder
  • ½ teaspoon kosher salt
  • cracked pepper
  • 1 clove finely minced or grated garlic

Instruction

  • Preheat oven to 400.
  • Trim leaves off the cauliflower, and cut into florets. Place in a medium bowl and toss with olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined baking sheet. Roast in the oven until golden and tender, about 40 minutes, giving a stir halfway through.
  • Place the kale, farro, scallions and raisins in a large bowl.
  • Make the dressing: combine all dressing ingredients in a small bowl.
  • Once the cauliflower is fork-tender, add to the bowl and with the kale and farro. Pour dressing over and mix until combined.
  • Serve the salad warm, or chill for later. It’s good either way.