Eat for Eight Bucks: Farro and Cauliflower Salad with Currants

Name: Eat for Eight Bucks: Farro and Cauliflower Salad with Currants
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 small head cauliflower, trimmed and cut into small florets; 59 milliliters currants, soaked for 20 minutes in warm water; 2 Tbsps extra virgin olive oil; 227 grams farro; 1 teaspoon kosher salt, divided; 1 teaspoon sherry vinegar; 1 teaspoon sugar; 1 teaspoons fresh picked thyme leaves (or 1/4 teaspoon dried); 946 milliliters chicken or vegetable stock

Eat for Eight Bucks: Farro and Cauliflower Salad with Currants might be just the side dish you are searching for. One serving contains 339 calories, 9g of protein, and 8g of fat. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegan diet.

Instructions

Adjust oven rack to middle position and preheat oven to 400°F.

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Oven

Place the farro in medium bowl and cover with cold water.

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Farro

Water

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Bowl

Let sit for 25 minutes.

Drain and add farro and ½ teaspoon salt to medium saucepan.

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Farro

Salt

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Sauce Pan

Add stock and bring to a boil over high heat. Reduce to a simmer and cook until grain is tender and liquid is mostly absorbed, about 25 minutes. Increase heat to high and cook, stirring constantly, until most of remaining liquid has evaporated, 2 to 5 minutes. Set aside.

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Grains

Stock

Meanwhile, toss cauliflower florets in medium mixing bowl with 2 tablespoons olive oil ½ teaspoon salt. Turn out onto a parchment-lined baking sheet and roast until browned and crisp, stirring once in the middle, 20-30 minutes total.

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Cauliflower Florets