Roasted Cauliflower and Red Pepper Farro Salad

I have been on quite the whole grain kick lately. With lettuce and other summer vegetables that commonly go into salads a bit more expensive now, I have really been enjoying the more wintery vegetables in whole grain salads as a nice alternative. There was one cup of the farro left in my cupboard just asking to be eaten and I knew that it was time for another farro salad. I have just been looking for excuses to roast cauliflower ever since I found out how good it was when roasted and I was thinking that a roasted cauliflower farro salad would be perfect. The next thing that came to mind was adding some tasty roasted red peppers which are always a favorite. I like roasted red peppers so much that I roasted a bunch of them in the fall when they were in season and froze them for later. Now it is pretty convenient to be able to just thaw them out and use them when needed. I finished the salad off with some onions, chickpeas, walnuts and a simple vinaigrette. The roasted cauliflower and red pepper farro salad turned out great! The chewy farro went well with the roasted cauliflower and the roasted red peppers and feta added a ton of flavour. I enjoyed the salad warm the first night and the leftovers were just as good straight from the fridge.

Ingredients:
1 small cauliflower (cut into florets)
1 tablespoon olive oil
salt and pepper to taste
1 roasted red pepper (chopped)
1 cup chickpeas
1 cup farro (cook as directed on package)
1 handful red onion (chopped)
1/4 cup feta (crumbled)
1/4 cup walnuts (toasted)
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic (minced)
1/2 teaspoon oregano
salt and pepper to taste
1 handful parsley (chopped)

Directions:
1. Toss the cauliflower florets in the olive oil with the salt and pepper.
2. Arrange the cauliflower florets in a single layer in a baking dish.
3. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
4. Place the cauliflower, red pepper, chickpeas, farro, onion, feta and walnuts in a bowl and mix.
5. Mix the vinegar, lemon juice, garlic, oregano, salt and pepper in a bowl.
6. Pour the dressing over the salad followed by the parsley and mix.

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