Roasted Cauliflower and Kale with Turmeric Dressing

 Yuuuuummmmm!!  I used chickpeas instead of cooked farro and hid the bowl of this salad in the fridge so I could eat it all myself.

• 1 head cauliflower
• 2 cups chopped Lacinato kale (or baby kale)
• 1 cup cooked farro (or grain of your choice, or garbanzo beans)
• ½ teaspoon salt, pepper
• 1 tablespoon olive oil
• ⅓ up golden raisins (optional)
• ⅓ cup chopped scallions (optional)
• Turmeric Dressing 
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• ½ teaspoon kosher salt
• cracked pepper
• 1 clove finely minced or grated garlic

1. 
   
2. Preheat oven to 400.
3. Trim leaves off cauliflower, and cut into florets. Place in medium bowl and toss with 1 tablespoon olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined baking sheet. Roast in the oven until tender, about 40 minutes, giving a stir halfway through.
4. Place the kale, farro, scallions and raisins in a large bowl.
5. Make the dressing: combine all dressing ingredients in a small bowl.
6. Once the cauliflower is fork tender, add to the bowl and mix with kale and farro. Pour dressing over and mix until combined. Serve the salad warm, or chill for later. It’s good either way.