Health and Wellness Coaching

Easy Vegan Cauliflower and Mushroom Farro Salad

Easy Vegan Cauliflower and Mushroom Farro Salad
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.

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

  1. 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.
  2. 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.
  3. 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.

 



0 thoughts on “Easy Vegan Cauliflower and Mushroom Farro Salad”

Leave a Reply

Your email address will not be published. Required fields are marked *