We wanted to make a hearty vegetarian dish for a potluck, so we tried this recipe from Cookie & Kate: https://cookieandkate.com/roasted-cauliflower-and-farro-salad-with-feta-and-avocado/ Our modifications: first, we omitted the feta. Second, instead of uncooked greens, we added about 2 cups of blanched kale (torn into bite-sized pieces prior to blanching, then rinsed in cold water and squeezed dry). Finally, we found the salad lacking pop, so we supplemented with a half a cup of finally diced medjool dates (pitted), 2 Tbsp red wine vinegar, 1/2 tsp sugar, and more olive oil (maybe 2-3 more Tbsp). We also seasoned with salt and black pepper to taste. We plan to add 2 Tbsp handtorn fresh herbs (spearmint and Thai basil) when we arrive at the potluck. (Sept. 2022)
Note: We prefer this recipe involving Israeli couscous and roasted cauliflower: https://piglettedc.wordpress.com/2022/09/18/roasted-cauliflower-and-farro-salad/
Cooking Adventures 