This herby, veggie loaded grain salad is my favorite go-to all year round. This recipe is simple enough for a quick yet nourishing weeknight dinner and special enough to be the star of your table for a night of entertaining. If your kids aren’t a fan of ‘green things’, simply omit the herbs and they’ll be loving this! Once you try the recipe, try the salad with broccoli, carrots, or even zucchini.
Ingredients
1 head of cauliflower, small or medium
4-6 tbsp olive oil
1 ¼ tsp of kosher salt, used separately
1 tsp onion powder
½ tsp ground cumin
Freshly cracked black pepper
1 ½ cups farro
2 tbsp diced shallot
3 cups of water or stock
½ cup parsley, chopped
2 tbsp chives, chopped
¼ cup cilantro, chopped
½ lemon, juiced
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
Instructions
Serves 2–4
Sara Frost is the founder of and head-chef at 'Spooning With Sara', a pop-up dinner party series and boutique catering company based in LA. Since 2018, Sara has grown her client base in both LA and NYC, focusing primarily on intimate and celebratory dinner parties and weekly private-cheffing for busy families. In December 2020, she launched her first cookbook, "A Seat At My Table," which is available for digital download via her website.