Cauliflower Steaks & Farro Salad with Grape & Brown Butter Sauce

Cauliflower Steaks & Farro Salad

with Grape & Brown Butter Sauce

Group Created with Sketch. 45 min
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500 Calories Or Less
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 705 Cals/serving

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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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stem end and leaves of the cauliflower. Cut the head into 1-inch-thick pieces (keeping them as intact as possible) and place on a sheet pan. Finely chop the arugula. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Remove and discard any stems from the grapes; halve the grapes. Peel and thinly slice the shallot. Roughly chop the hazelnuts. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.

Roast the cauliflower:
2 Roast the cauliflower:

Drizzle the cauliflower with olive oil and season with salt and pepper; gently turn to thoroughly coat. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Make the farro salad:
3 Make the farro salad:

While the cauliflower roasts, add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Add the arugula and lemon zest; drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Rinse and wipe out the pot.

Start the sauce:
4 Start the sauce:
Finish the sauce:
5 Finish the sauce:

Add the grapes, shallot, hazelnuts and up to half the rosemary to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until thoroughly combined and fragrant. Turn off the heat and stir in the juice of all 4 lemon wedges. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Divide the farro salad and roasted cauliflower between 2 plates. Top with a few spoonfuls of the sauce. Garnish with the fennel pollen and as much of the remaining rosemary as you'd like. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stem end and leaves of the cauliflower. Cut the head into 1-inch-thick pieces (keeping them as intact as possible) and place on a sheet pan. Finely chop the arugula. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Remove and discard any stems from the grapes; halve the grapes. Peel and thinly slice the shallot. Roughly chop the hazelnuts. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.

2 Roast the cauliflower:

Drizzle the cauliflower with olive oil and season with salt and pepper; gently turn to thoroughly coat. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the cauliflower:
3 Make the farro salad:

While the cauliflower roasts, add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Add the arugula and lemon zest; drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Rinse and wipe out the pot.

Finish the sauce:
5 Finish the sauce:

Add the grapes, shallot, hazelnuts and up to half the rosemary to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until thoroughly combined and fragrant. Turn off the heat and stir in the juice of all 4 lemon wedges. Season with salt and pepper to taste.

6 Finish & plate your dish:

Divide the farro salad and roasted cauliflower between 2 plates. Top with a few spoonfuls of the sauce. Garnish with the fennel pollen and as much of the remaining rosemary as you'd like. Enjoy!

Finish & plate your dish: