Roasted Cauliflower & Farro Recipe
with shallots, pecorino, pickled red onion, sliced caper berries, parsley, white wine vinaigrette & grana padano in fresh local tomato sauce
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Ingredients
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Roasted Cauliflower
Farro Preparation
Shallots
Pickled Red Onion
Capers & Garnish
White Wine Vinaigrette
Tomato Sauce
Method
Roasting Cauliflower
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Remove the leaves from the cauliflower and cut it into florets. In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper.
- 2
Roast the Cauliflower
Spread the cauliflower onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, until golden brown and tender, tossing halfway through.
Cooking Farro
- 3
Prepare the Farro
In a medium saucepan, combine farro, water, and salt. Bring to a boil over medium heat.
- 4
Cook the Farro
Reduce the heat to low, cover, and simmer for 25-30 minutes until the farro is tender but still chewy. Drain any excess water and set aside.
Sautéing Shallots
- 5
Pickling Red Onion
- 6
Prepare the Pickled Onions
Thinly slice the red onion and place it in a bowl. In a separate bowl, whisk together apple cider vinegar, sugar, and salt until dissolved. Pour this mixture over the onions and let them sit for at least 30 minutes.
Making the Tomato Sauce
- 7
Assembling the Dish
- 8
Combine Everything
In a large serving bowl, combine roasted cauliflower, cooked farro, sautéed shallots, and a handful of pickled onions. Drizzle with white wine vinaigrette and toss gently.
- 9
Garnish and Serve
Top with caper berries, freshly chopped parsley, and grated Grana Padano cheese. Serve the dish warm over a bed of tomato sauce.