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Cauliflower Steaks & Farro Salad Fill 1 Created with Sketch.

with Grape & Brown Butter Sauce

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: