Cauliflower and Farro Salad with Caramelized Lemon Turmeric Sauce

Full of chewy farro, perfectly-roasted cauliflower, crunchy almonds, and a zippy lemon sauce, this symphony of flavors and textures makes for a great side dish or main course.


  • Batch of my Caramelized Lemon Turmeric Sauce
  • Large head of cauliflower
  • Splash of olive oil
  • Generous salt and pepper
  • 1 c farro
  • Few handfuls of sunflower or other large sprouts
  • Handful of roasted salted almonds


  1. Make my Caramelized Lemon Turmeric Sauce (hint: make a double-batch, I can guarantee you'll want it!). I suggest doing this ahead of time and keeping it on-hand in your fridge, and hence I haven't included it in the recipe prep time.
  2. Cut the cauliflower into florets and toss them in a large mixing bowl with a splash of olive oil, salt, and pepper. Roast at 425 for 30-35 minutes or air-fry at 400 for 15 minutes until tender and lightly browned. The cook time will depend on the size of your florets, so keep an eye on them.
  3. When the cauliflower is done, return the florets to the mixing bowl and toss them with a small amount of the Caramelized Lemon Turmeric Sauce while still warm. Use some restraint, since the sauce is very lemony! You can thin it out with a splash of water or additional olive oil if needed.
  4. While the cauliflower roasts, bring a large saucepan of generously salted water to a boil. Add the farro, and boil for 10-15 minutes until tender. Drain the farro in a strainer. Then, like the cauliflower, return it to the pot and toss with a bit of the Caramelized Lemon Turmeric Sauce while it's still hot. Doing this right away will help the farro absorb all the flavors.
  5. To serve the salad warm, go to the next step. Or, to serve the salad cold, transfer everything to a sealed container and put it in the fridge. This can be done several hours to a day in advance.
  6. When you're ready to serve, mix the farro and cauliflower together and put it on a platter. Scatter a few handfuls of sunflower sprouts across the top. Finish it with a handful of roasted salted almonds and an additional drizzle of sauce.