Farro Salad with Roasted Cauliflower

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


  • ½ head of cauliflower
  • 1 (14.5 oz.) can petite diced tomatoes, drained
  • 2 Tbsp. olive oil, divided
  • ½ tsp. salt
  • tsp. black pepper
  • 2 Tbsp. pine nuts
  • 2 cups cooked farro
  • ¼ cup finely shredded Parmesan cheese (plus more for garnish)
  • Chopped fresh parsley or basil for garnish


  1. Preheat oven to 425ºF.
  2. Break the cauliflower into small florets (or chop roughly). Put it on a large sheet pan along with the tomatoes and 1 tablespoon of the olive oil. Stir. Roast for 20 minutes. Scatter with pine nuts. Cook until pine are starting to brown, about 3 more minutes.
  3. Transfer cauliflower mixture to a large bowl. Add the farro and the remaining 1 tablespoon of olive oil. Stir. Season with more salt and pepper if desired.
  4. Serve sprinkled with the Parmesan cheese and parsley or basil.