Kale and Roasted Cauliflower Salad

Preheat oven to 425 F.

Place dry farro in a medium pot of ample, salted water, bring to a boil, and simmer gently (like you would pasta) until tender yet still toothsome, roughly 20-30 minutes. Drain.

Cut cauliflower into bite-sized florets. Place in a large mixing bowl and toss with olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined sheet pan. Roast in the oven until golden and tender, about 25-30 minutes, giving a stir halfway through.

Make the turmeric dressing: combine all dressing ingredients in a medium bowl and add the raisins to the dressing to soak.

Tear the kale leaves from their stems, then tear or cut them into small pieces and place them in the same bowl you used for the cauliflower. Drizzle with ½ teaspoon olive oil and a pinch of salt and massage for one minute to soften. Add the scallions, almonds, and farro. When the cauliflower is fork-tender, add it to the bowl, and add the dressing with the raisins. Toss to coat well. Toss in fresh herbs if using.

Place in a serving bowl or divide among bowls and top with microgreens if you like! Serve the salad warm, or chill for later. It’s good either way!