Roasted cauliflower with farro, pine nuts, mint and agrodolce from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 111) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pearl barley, spelt grains, freekeh, or quinoa for farro.

  • Lepa on October 25, 2017

    The whole family enjoyed this; my young son was a huge fan. It looks like a large list of ingredients but it comes together easily. I didn't have juniper berries so I added a teaspoon of gin to the sauce while it was cooking.

  • sosayi on July 26, 2017

    Another stellar salad from Hetty McKinnon. I made a few substitutions (based on ingredients I had to hand), but don't think they substantially affected the dish: subbed leftover red rice for the farro, used parsley in place of basil, and grilled the cauliflower instead of roasting. Great balance of sweet and sour, with lots of freshness from the large quantities of herbs. Served with grilled lamb burgers with tzatziki.

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