Roasted Cauliflower Salad

subheading: UNITS USM ½X:

1 medium cauliflower, cut into small bite-sized florets

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon pepper

1 ½ cups cooked farro (or grain of your choice, wheat berries, barley, wild rice, quinoa or sub lentils or garbanzo beans) ½ cup dry farro

2 cups chopped Lacinato kale

⅓ cup raisins, golden raisins or dried currants

½ cup chopped scallions

½ cup toasted nuts or seeds: sliced almonds, or cashews, sunflower seeds, or pumpkin seeds.

optional: ¼ to ½ cup chopped cilantro, Italian parsley or top with microgreens or pomegranate seeds

subheading: Turmeric Dressing:

3 tablespoons olive oil

2 ½ tablespoons apple cider vinegar

2 tablespoons maple syrup

1 teaspoon ground turmeric (or fresh, finely grated)

1 teaspoon yellow curry powder

½ teaspoon cumin

½ teaspoon salt

½ teaspoon cracked black pepper

1 clove garlic, grated or finely minced.

Note: Ingredients may have been altered from the original.

Directions at feastingathome.com

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