Roast cauliflower and farro salad with agrodolce dressing


  • Serves 6 people

  • 190 gm farro perlato (see note)
  • 1 large cauliflower (1.8kg), broken into florets
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 tbsp pine nuts
  • ½ cup firmly packed mint, coarsely torn
  • Agrodolce dressing
  • 130 ml aged red wine vinegar
  • 50 gm caster sugar
  • 2 tbsp currants
  • 1 small Spanish onion, halved and thinly sliced
01   Cook farro in plenty of boiling water until tender (30-40 minutes). Drain well, then transfer to a bowl.
02   Meanwhile, preheat oven to 200C. Scatter cauliflower on an oven tray and drizzle with half the oil, season to taste, then roast, turning occasionally, until golden (20-30 minutes), then add to farro. Scatter pine nuts over a separate oven tray and roast, stirring occasionally, until toasted (4-8 minutes). Set aside.
03   For agrodolce dressing, bring vinegar and sugar to the boil in a small saucepan over high heat, stirring to dissolve sugar. Add currants and onion, then pour into cauliflower mixture, stir to combine and set aside to cool.
04   To serve, scatter pine nuts over, drizzle with remaining oil, then scatter with mint.
Note Farro perlato is available from select delicatessens and Italian grocers. If it’s unavailable, substitute cracked wheat.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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