Cauliflower, kale and farro salad - Cherry on my Sundae

By foodiva

Ingredients

• Serves 6 as side dish,4 as mainIngredients
• Serves 6 as side dish,4 as main
• Quick pickled red onion
• 1/2 red onion, thinly sliced
• 1/2 cup white wine vinegar
• 2 tsp sugar
• 1 tsp salt
• Farro
• 1 tbsp oil
• 2 shallots, sliced
• 3 garlic cloves, sliced
• 1/2 cup farro
• 1/2 cup white wine
• 1 1/2 cup chicken stock
• Cauliflower
• 3 cups cauliflower
• 2 cloves garlic, sliced
• 2 tbsp olive oil
• 1 tsp paprika
• salt and pepper
• Walnut vinaigrette
• 1 tsp olive oil
• 1/2 cup walnuts, chopped
• 1 shallot, minced
• 1 1/2 tsp dijon mustard
• 3 tbsp white wine vinegar
• 1 tbsp honey
• 1/4 cup olive oil
• salt and pepper
• Kale
• 1 bunch kale
• juice of 1 lemon
• 1/2 cup shaved parmesan, optional

Details

Servings 6
Cooking time 60mins
Adapted from cherryonmysundae.com

Preparation

Step 1

Preheat oven to 350 degrees F.
Combine vinegar, sugar and salt for the pickled red onions in a medium bowl. Stir until sugar and salt dissolved. Add red onions and stir. Refrigerate until needed.
Heat 1 tbsp oil in medium pot over medium-high heat. Add shallots and garlic and saute for 30 seconds. Add farro, stir and toast for 30 seconds. Add wine and cook until almost all evaporated. Add chicken stock and bring to a boil. Cover, reduce heat to medium-low and cook for 30 minutes or until tender. Remove from heat and set aside.
Roast the cauliflower. Cut into florets. Toss with garlic, olive oil, paprika, salt and pepper. Spread on a baking sheet and roast for 25 minutes or until tender. Remove from heat and keep warm.
Prepare walnut vinaigrette. Heat 1 tsp oil in nonstick pan over medium heat. Add walnuts and shallots and saute until shallots have softened, about 1 minute. Remove from heat and transfer to a bowl. Add mustard, vinegar, and honey. Drizzle olive oil into mixture, whisking constantly. Season with salt and pepper.
Remove stems from kale and tear big leaves into smaller pieces. Squeeze lemon juice and pour vinaigrette onto kale. Massage leaves until softened, making sure every kale has vinaigrette. Toss together with pickled red onions (onions only, no pickling liquid), farro, and roasted cauliflower, adding more vinaigrette. Finish with shaved parmesan and serve. Can be served hot or cold.