Nutty, chewy farro, pan-roasted cauliflower, ribbons of Parmesan, and sautéed red onion finished with a creamy tahini‑lemon dressing—this warm Mediterranean salad is a filling, cozy winter meal. It’s wonderful served hot right out of the skillet and still satisfying straight from the fridge the next day for an easy lunch.
I ate this salad warm immediately after photographing it, and I also enjoyed the leftovers cold the next day—both ways are great. It’s at its peak when warm and fresh, so serve it as soon as you toss everything together, but don’t hesitate to pack leftovers for an easy lunch.
Farro has become one of my favorite grains for its nutty flavor and chewy texture, and it’s easy to cook. I like the “pasta method” of boiling farro in plenty of salted water for even, reliably tender results. Its texture makes a lovely base for salads like this one.
I try not to overdo farro too often so rice and pasta lovers at home don’t stage a revolt, but this dish deserves a regular spot on the dinner rotation. I’m always looking for hearty winter salads that make the most of seasonal produce while offering a fresh take on vegetables.
Last year I shared several winter salads, and earlier this year I posted our favorite cauliflower-and-olive salad. But can you ever have too many cauliflower salads? Absolutely not—especially when they’re as flavorful as this one.
The real secret to this salad—beyond the farro and dressing—is browning the cauliflower.
Browning = flavor.
Like roasting, searing cauliflower in a skillet develops deep flavor and transforms ordinary florets into something special. I originally planned to braise the cauliflower, but when I turned up the heat and seared it instead, the dish came alive. Keep the heat high enough to get a good sear but not so high that the cauliflower burns; you want browned, tender florets.
The dressing—bright lemon, fruity olive oil, and nutty tahini—pulls everything together. The warm farro and the pan-seared cauliflower tossed with that creamy dressing make a satisfying, balanced salad. Finish with shaved Parmesan and fresh parsley for contrast.
– Happy Eating, Annemarie
Warm Mediterranean Cauliflower and Farro Salad
Ingredients
- 3/4 cup pearled farro
- kosher salt
- 2 tbsp olive oil
- 1 medium head of cauliflower, cut into bite-sized florets
- 1/2 medium red onion, thinly sliced
- 1 oz Parmesan cheese, shaved
- 1/4 cup chopped fresh parsley, optional
Lemon Tahini Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp tahini paste
- 2 tbsp lemon juice
- 1 small clove garlic, minced
- 1/2 tsp kosher salt
Instructions
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Toast the farro in a saucepan over medium heat until lightly browned and fragrant, 4–5 minutes, shaking the pan occasionally. Cover the farro with at least an inch of water and add kosher salt. Bring to a boil, then simmer until tender but still chewy, 20–25 minutes. Drain in a fine-mesh strainer.
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While the farro cooks, heat the olive oil in a skillet over medium-high heat until shimmering. Add the cauliflower and sauté, turning frequently, until crisp‑tender and browned on all sides, about 5–6 minutes. Add the red onion and cook 2–3 minutes more until the onion is softened but still has a bit of bite.
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Whisk the dressing ingredients together in a small bowl until smooth and well blended.
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Toss the warm farro with the cauliflower, red onion, and dressing. Transfer to a serving bowl and top with shaved Parmesan and chopped parsley, if using.
Notes
- Watch the cauliflower carefully as it browns and adjust the heat so it sears without burning; you want tender, well-browned florets.
- Shallots can be used instead of red onion for a milder onion flavor.
- Don’t skip the tahini—its nutty richness is key to the dressing.
- If you prefer a milder garlic flavor, blanch the garlic in boiling water for 30 seconds before mincing. Another method is to add a clove to the farro water while it cooks and remove it later.
- Taste the farro toward the end of cooking and give it a few more minutes if it’s still too firm.
