Roasted Cauliflower & Farro Salad

Roasted Cauliflower SaladThis recipe was inspired by Washington DC’s Chef Eric Ziebold’s recipe for Spice-Roasted Cauliflower with Barley Salad in the 3/19/16 Wall Street Journal’s Slow Food Fast column. I loved the recipe and wanted to make it the same day for lunch but didn’t have all the ingredients, so I modified the recipe to use a single head of cauliflower and farro instead of barley. I also used Cara Cara oranges and Kalamata Olives that I had available. And I pre-cooked the cauliflower in the microwave rather than blanching so it saved time and eliminated an extra pot to wash. Eric’s middle eastern seasonings are the perfect spices to compliment the roasted cauliflower and  hearty whole grain. I think this recipe would work find with brown rice, kamut, spelt or barley as well.


  • 1 large head cauliflower, broken into approx. 1” florets
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp dried chopped rosemary
  • ½ tsp dried oregano
  • 1/3 cup olive oil
  • 2 oranges
  • 1 cup cooked farro
  • ¼ cup Trader Joe’s rosemary Marcona almonds, toasted and roughly chopped
  • ¼ cup roughly chopped mint leaves
  • ¼ cup pitted green or black olives, roughly chopped
  • Juice of ½ small lemon

Preheat oven to 450 F. Microwave the cauliflower florets for 2 minutes on high. Measure and mix the spices with half of the olive oil. In a non-reactive baking dish or sheet pan toss the cauliflower with the spices and oil then spread out in a single layer and roast for 10 min. Turn over the florets and roast for another 10 min until golden brown and starting to crisp.

Zest 1 orange. Supreme the oranges (peel skin and remove individual sections discarding the membranes). Toss the orange sections along with any accumulated juice, the zest, cooked farro, almonds, mint and olives. Season with remaining olive oil and lemon juice. Spoon salad onto plates and top with roasted cauliflower.

If there are leftovers, I simply mix the cauliflower together with the remaining salad and store for lunch another day. I like to have it warm or room temperature, so I take the cold leftovers and microwave for a few seconds to bring to the desired temp.


Simple Elegant Citrus Cocktail

Citrus CocktailThis dessert couldn’t be simpler… Supreme some citrus… Here I’ve used winter fruits like Cara Cara oranges, blood oranges and pink grapefruit to make a colorful and tasty combination. You can serve this mixture in any small glass from a tumbler to a cut glass sherbet dish shown here. I have served this as an appetizer for a holiday meal, a brunch dish or a dessert for a special occasion, garnishing it with a golf ball size scoop of raspberry sorbet and a few fresh raspberries. In summer I like to use wedges of nectarines and fresh blueberries for this cocktail. Try your own combination of favorite fruits!


Best Blueberry Muffins

Best Blueberry Muffin Recipe

I think of these muffins as “Mediterranean Muffins” because the 3 main ingredients are almond meal, berries and olive oil – an unusual ingredient list which also happens to be gluten free. You can make these with whatever berries are in season or with frozen berries anytime of year. When I pick the wild blueberries in my backyard I tend to use a very generous cup of these tiny gems…

  • 2 cups almond flour
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 large eggs,
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp vanilla extract
  • 2 Tbsp plain yogurt
  • 1 cup blueberries

Preheat your oven to 425F. Brush 8 cups of your muffin tins with olive oil or use spray olive oil to coat them.

In a large bowl combine almond flour, sugar, baking soda, salt and cinnamon.

In a small bowl combine eggs, olive oil, vanilla and yogurt.

Add the wet ingredients to the dry ingredients in the large bowl. Stir just until the ingredients are combined. Use a rubber spatula to fold in the berries.

Bake for 5 min at 425F, then lower the oven to 350F and continue to cook until the muffins  are dry to the touch and golden in color, about 15-20 more in a conventional oven. They may cook more quickly if you are baking them in a convection oven, so check after 10-12 minutes. Gently turn the muffins onto a cooling rack. Don’t be tempted to eat them before they cool!

Recipe adapted from The Wall Street Journal

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