Pickled Cauliflower and Farro Salad Recipe
Pickled cauliflower adds a tangy, herbal element to this farro salad featuring roasted red bell peppers and lima beans. Get the recipe!
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Cooking tools:
- Pepper mill
- Saucepan
- Stove
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Chef's knife
- Cutting board
- Spoon
- Airtight container
- Plastic wrap
- Refrigerator
- Serving bowl
Ingredients
- 3 cups small cauliflower florets
- 2 sprigs fresh oregano
- 1 tablespoon mustard seeds
- 2 cloves garlic, thinly sliced
- ⅛ to ¼ teaspoon crushed red pepper
- 1 cup apple cider vinegar or white vinegar
- 1 tablespoon packed brown sugar
- 1 teaspoon sea salt
- 3 cups cooked farro
- 2 cups chopped roasted red bell pepper (from the jar, drained)
- 1½ cups frozen lima beans, prepared according to package directions
- ½ cup sliced fresh basil
- Freshly ground black pepper, to taste
- 6 cups assorted fresh baby greens
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