Last Wednesday, I reached into our pantry for our bulk bag of farro. After the delicious success of the last farro salad, I was chomping to use this whole grain again.
I opened the paper bag of farro, and out poured … a cloud of pantry moths.
I screamed like on this day nearly a year ago. Invasion of the insects, part two.
After a brief period of mourning for my beautiful farro, I swatted away the hordes of pantry moths and plunged once more into our pantry. I emerged with a bag of orzo and a new resolve: Celebrate the tenderness of orzo pasta with sweet raisins and crunchy almonds.
Feel free to use any kind of small grain or pasta in this dish. You can change the entire flavor profile by swapping orzo for quinoa or couscous. You can enjoy this salad as a light meal or serve with your favorite main dish. And in case you’re wondering: Yes, this is the salad I brought to a potluck last week. It was good.
I’m totally trying this recipe with my beloved farro before too long.
Roasted Cauliflower and Carrot Salad with Spiced Chickpeas
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: side vegetarian cauliflower chickpeas
- 1/2 cup whole wheat couscous, whole grain orzo, brown rice, or farro
- 1 head cauliflower, chopped into 1-inch florets
- 4 large carrots, peeled and cut into 1/4-inch-thick slices
- 3 tablespoons olive oil
- 1 (14.5-ounce) can chickpeas, rinsed and drained
- 1/3 cup raisins
- 1/4 cup chopped toasted almonds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice (2 small lemons)
- 1/2 tablespoon garlic powder
- 1 teaspoon salt
Preheat the oven to 450°F. Line a baking sheet with parchment paper and spread cauliflower and carrots in a single layer on the pan. Drizzle with olive oil. Roast vegetables in preheated oven, stirring occasionally, until tender, about 15 minutes.
Prepare couscous/orzo/brown rice/farro according to package directions. While grain cooks, stir cumin and coriander seeds in a small dry saucepan over medium-high heat for about 30 seconds, or until toasted and fragrant. Transfer to mortar and pestle or spice grinder, add turmeric and cinnamon, and coarsely grind. In a small bowl, whisk spices with olive oil, lemon juice, garlic powder, and salt
Transfer grain to large bowl and mix in roasted cauliflower and carrots, chickpeas, and raisins. Drizzle with spice dressing and stir well. Sprinkle almonds over salad and serve warm or cold.
Q: Have you ever had pantry moths? Any tips for getting rid of them? Their population grows more numerous than pigeons surrounding a discarded bagel.