Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
Get PlansPreheat 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.
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.
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.
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.)
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.
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