Farro with Roasted Cauliflower, Spinach & Sundried Tomato Salad

I’m on a farro kick this week. Do you ever have something that you love to eat so much but you constantly forget about it? 😂 Farro is that ingredient for me. I love the nutty chewy texture but I don’t make it as often as I should. I roasted some cauliflower and mixed it with farro, fresh spinach, and sundried tomatoes. I dressed it with a little olive oil, lemon, and salt and pepper. Simple and delicious. I’ve really been back to the basics this week. Simple ingredients, simple flavors. What have you been cooking this week? Let me know in the comments. 

1 head of cauliflower

1 tbsp olive oil

salt and pepper

1 cup uncooked farro

2 cups filtered water

1 tsp salt

2 cups fresh spinach

1/3 cup sun dried tomatoes

1 lemon

1 tbsp olive oil

salt and pepper

Preheat oven to 425 degrees. Cut cauliflower into bite sized pieces. Toss with 1 tbsp olive oil salt and pepper to taste. Arrange in a single layer on a pan. Roast for 30 minutes or until cauliflower is tender but brown on the edges.

In a saucepan combine farro, water, and salt. Bring the water to a boil. Reduce heat to simmer, cover, and cook for 20 minutes until farro is tender but chewy. Drain off any excess water.

In a bowl combine farro, cauliflower, spinach, and sun dried tomatoes. Add lemon juice, olive oil, and salt and pepper to taste. Serve and enjoy. This salad tastes great cold as well.