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Cauliflower Steaks & Farro Salad
with Grape & Brown Butter Sauce
45 MIN
2 Servings
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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NutritionPER SERVING
-
Calories705 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
4
Start the sauce:
While the cauliflower continues to roast, in the same pot, heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pot, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
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!
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.
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.
4
Start the sauce:
While the cauliflower continues to roast, in the same pot, heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pot, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
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!
Tips from Home Chefs