Roasted Cauliflower and Farro Salad with Pistachios and Pomegranate
A hearty fall roasted cauliflower and farro salad with pistachios and pomegranate. Every bite features a diverse mix of flavors and textures that will keep you intrigued so you'll just keep coming back for me.
Yield: 4-6 servings
  • ¼ cup golden raisins
  • ¼ cup carrot juice
  • 2 tsp ground coriander
  • 1 head cauliflower, trimmed and cut into florets
  • 2 garlic cloves, minced
  • 3 pinches of red pepper flakes
  • ¼ cup + 5 tbsp olive oil
  • 2 tsp Maldon sea salt
  • 1 red onion, halved and thinly sliced
  • 2 cups cooked farro
  • ¼ cup unsalted pistachios, toasted and coarsely chopped
  • ¼ cup pomegranate seeds
  • 2 tbsp lemon juice
  • handful mint leaves, minced
  • handful of parsley, minced
  1. Heat oven to 450F.
  2. Stir together the raisins and the carrot juice in a small bowl. Set aside to allow the raisins to plump up.
  3. In a large bowl, toss together the coriander, cauliflower, garlic, red pepper flakes, ¼ cup of the olive oil, and 1 tsp of the salt. Pour into a single layer in a 9x13-inch baking pan. Add ¼ cup water to the bowl that you just mixed everything up in to soak up any of the spices that were left behind. Pour into the baking dish.
  4. Cover the baking dish with aluminum foil and place in the oven. Cook for 15 minutes. Remove the foil and cook for an additional 8 minutes, stirring halfway through. Remove from the oven and allow to cool to room temperature.
  5. Meanwhile, heat 2 tbsp of the oil in a medium skillet over medium-high heat. Add the onion to the pan and cook, stirring often, until the onion is starting to brown and caramelize, about 15 minutes. Add in 1 tsp of the salt, stir to mix, and transfer to a large bowl to cool.
  6. Once the vegetables are at room temperature, add the cauliflower to the bowl with the onion. Stir in the cooked farro, pistachios, pomegranate seeds, lemon juice, remaining 3 tbsp olive oil, remaining 1 tsp coriander, the soaked raisins and carrot juice. Add the mint and parsley and stir again to combine. Season to taste with salt and black pepper.
Recipe by Joanne Eats Well With Others at