Easy Vegan Cauliflower and Mushroom Farro Salad

I love this easy vegan cauliflower and mushroom farro salad. This salad is very satisfying, and I don’t need to eat anything else with it! It is a complete meal for me! Sometimes I add some baby arugula, or French lentils to it for extra protein. But it is perfect as it is. If you want to make it as a hot side dish, just omit the dressing, and it is a delicious and hearty hot side that goes well with any dish!

Easy Vegan Cauliflower and Mushroom Farro Salad

Ingredients

1 1/2 cups farro
2 teaspoons Dijon mustard
1/4 cup sherry vinegar
1/4 cup extra virgin olive oil
3 cups tricolor cauliflower (or regular), cut into micro florets and sauteed
Piquillo pepper, cut into strips
3 scallions, thinly sliced
White Beach mushrooms, sauteed

Instructions

Bring a medium saucepan of salted water to a boil. Add the farro and cook until just tender, about 25 minutes.
Drain and set aside. Using the same saucepan over medium heat, add 1 tablespoon olive oil and saute the cauliflower just until tender, about 10 minutes.
Add to bowl and set aside. Add 1 tablespoon olive oil the saucepan and saute the mushrooms for about 15 minutes or until browned.
Transfer to the cauliflower bowl. In a medium bowl whisk the vinegar and the remaining 1 tablespoon olive oil and the mustard. Add the farro, scallions, cauliflower, and mushrooms. Season with salt and freshly ground pepper to taste, stir to combine.

Easy Vegan Cauliflower and Mushroom Farro Salad

Course Salad

Cuisine American

Servings 4 servings

Ingredients

1 1/2 cups farro
2 teaspoons Dijon mustard
1/4 cup sherry vinegar
1/4 cup extra virgin olive oil
3 cups tricolor cauliflower or regular, cut into micro florets and sauteed
Piquillo pepper cut into strips
3 scallions thinly sliced
White Beach mushrooms sauteed

Instructions

Bring a medium saucepan of salted water to a boil. Add the farro and cook until just tender, about 25 minutes. Drain and set aside.
Using the same saucepan over medium heat, add 1 tablespoon olive oil and saute the cauliflower just until tender, about 10 minutes. Add to bowl and set aside. Add 1 tablespoon olive oil the saucepan and saute the mushrooms for about 15 minutes or until browned. Transfer to the cauliflower bowl.
In a medium bowl whisk the vinegar and the remaining 1 tablespoon olive oil and the mustard. Add the farro, scallions, cauliflower, and mushrooms. Season with salt and freshly ground pepper to taste, stir to combine.