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+ servings

Farro Salad with Cauliflower and Cranberries

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 4 servings


  • 1 cup uncooked farro
  • ½ head cauliflower
  • 3 tbsp olive oil divided
  • ½ cup dried cranberries or currants
  • 2 tbsp cup chopped Italian parsley
  • Juice of 1 lemon
  • 1 shallot minced
  • 1/8 tsp white pepper
  • ¼ tsp salt
  • Pecorino romano optional


  • Place farro in a pot with 3 cups water and a pinch of salt. Bring to a boil. Lower to a simmer and simmer 12-15 minutes until it is tender. Strain the faro and set aside to cool.
  • Heat 2 tbsp of olive oil in a large pan. When hot, add the cauliflower. Sauté the cauliflower until it is tender and nicely browned. This should take about 25 minutes.
  • In a small bowl combine the minced shallot, lemon juice, 1 tbsp olive oil, salt, and pepper. Allow to sit for 10-15 minutes to soften the shallots and allow the flavors to combine.
  • In a large bowl, combine the farro, sautéed cauliflower, cranberries, parsley, and shallot mixture. Toss well. Sprinkle with pecorino romano if you like before serving.