Tuscan roasted cauliflower farro salad with raisins and pecorino
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40 min
Quick
Kifli Kukták
Mediterrán toszkán őszi gabonasaláta aranysárgára sült karfiollal, édeskés mazsolával, ropogós pirított fenyőmaggal, pikáns érlelt pecorino forgácsokkal és friss rukkolával. Gazdag, tápláló és elegáns olasz fogás.
Ingredients
Preparation method
Preparation and roasting
Preheat the oven to 200 °C. Cut the cauliflower into small florets, wash them, and dry thoroughly with a clean kitchen towel.
Toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, half of the salt, and a pinch of ground black pepper on a baking sheet, then roast for 20-25 minutes until nicely golden brown and caramelized.
Cooking the farro and toasting the pine nuts
While the cauliflower is roasting, cook the farro (spelt grains) in lightly salted boiling water until al dente, about 20 minutes, then drain and let cool slightly.
Chef's tip
For an even better flavor experience, you can soak the raisins in a mixture of balsamic vinegar and a little warm water for 10 minutes, giving them a pleasant sweet-tart aroma.
The salad is also excellent cold the next day packed in a lunchbox, as the wheat grains absorb the rich flavors of the dressing.
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