Cauliflower Steaks & Farro Salad

with Grape & Brown Butter Sauce

45 MIN

2 Servings

Wellness at Blue Apron

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Vegan

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From the Test Kitchen

This dish highlights the delectable potential of one of autumn’s most abundant vegetables: cauliflower. We’re roasting thick slices until they develop a crisp, golden crust and a tender, sweet interior. Our “steaks” get an elevated topping of juicy grapes, toasty hazelnuts and fresh rosemary quickly cooked in a brown butter sauce, which also lends its incredible flavor to a hearty farro and arugula salad. A pinch of fennel pollen (an intensely aromatic spice with notes of citrus and sweet anise) completes the dish with sophisticated flair.

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