I was never really into audiobooks until I started a new job with a long commute. Podcasts can only get you so far, and I am frequently in the car long enough that NPR stories start to repeat themselves. (And seriously, why is Lynne Rossetto Kasper pushing Birchbox on “The Splendid Table“? So odd…) Sometimes there are misses – names that are hard to keep straight and annoying voices from narrators. But sometimes I get so wrapped up in the stories that I can’t put them down. Or hit pause. Or maybe even get out of the car. You know what I mean, right? Those are the days that I love to cook more elaborate recipes. The ones with multiple steps, drawing me to the kitchen to listen to yet another chapter or three.
Now that I’m blogging and recipe testing, I’m starting to associate specific recipes with specific books. “Yes, Chef” by Marcus Samuelsson was during my Dark Chocolate Cherry Pecan cookie recipe testing. “Without You, There is No Us” by Suki Kim was during my Extra Veggie Tortilla Soup recipe testing. I wish I could say something thoughtful about how these books inspired recipes, but they were all satisfying in different ways. I think I should have created a recipe with rose petals, when I re-read “Like Water for Chocolate.” My current book/recipe combinations make no sense at all, but they always inspired ideas for future recipes. But my newest recipe, farro salad with roasted cauliflower was tested while listening “The Boston Girl” by Anita Diamant” which left me feeling warm as happy, and I hope this dish does the same for you.
As much as I have wanted to start eating more varied grains, I haven’t been very successful. I still don’t like quinoa (I really hope that I will try a recipe that changes my mind,) and nobody in my house was willing to eat freekah and spelt… Spelt in particular was an epic failure. Farro, however, has been a huge success. I don’t have a lot of options for farro, so I use whatever is available, pearled or not. Just follow the directions on the package- trust me. I share my shame for the greater good: I burned farro my first try. Directions are provided for a reason. The cooked farro absorbs some of the dressing when it is hot, and somehow it makes this dish hold up really well in the fridge for days. It is terrific warm, at room temperature or even cold, making it perfect to pack in your lunch.
I have accepted that my cauliflower florets will never be beautiful, and that takes the pressure off, making this is an easy recipe to prep. And because our oven is a non-stop veggie roasting machine, I usually roast the cauliflower alongside other veggies needed during the week. Simple, right?
|Cauliflower and Farro Salad|| |
- 1 cup of uncooked farro, cooked to the instructions on the package
- ½ cup chopped parsley
- 1 clove garlic, pressed
- 1 teaspoon salt
- lots of freshly ground black pepper
- ⅓ cup of olive oil
- 3 tablespoons red wine vinegar
- parmesan to garnish
- Preheat oven to 375°.
- Toss or spray cauliflower with oil.
- Roast on a cookie sheet for about a half an hour, or until the cauliflower is cooked and slightly brown.
- Prepare the farro per the instructions on the package. This should take just about as long as the cauliflower.
- While the farro is cooking and cauliflower is roasting, mix the remaining ingredients in the base of a large bowl.
- Toss the cooked farro and cauliflower in the dressing while they are still hot.
- Serve with a sprinkle of parmesan cheese.