Roasted Cauliflower Steaks & Kale Farro with Grape, Mustard & Thyme Pan Sauce

Roasted Cauliflower Steaks & Kale Farro

with Grape, Mustard & Thyme Pan Sauce

Group Created with Sketch. 40 min
Vegetarian WW™ Approved Diabetes Friendly Plant-Forward 500 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 420 Cals/serving
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Roasted cauliflower steaks get an elevated topping of juicy grapes quickly cooked with savory mustard and aromatic, fresh thyme, which also lends its incredible earthiness to a hearty bed of farro and kale.
10 green SmartPoints®
10 blue SmartPoints®
6 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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ingredients
Roasted Cauliflower Steaks & Kale Farro with Grape, Mustard & Thyme Pan Sauce
Title
  • ½ cup Semi-Pearled Farro
  • 1 head Cauliflower
  • 2 cloves Garlic
  • 4 oz Red Seedless Grapes
  • 1 bunch Kale
  • 1 bunch Thyme
  • 1 Shallot
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Whole Grain Dijon Mustard
  • 2 Tbsps Fromage Blanc
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and the quatre épices; gently turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the farro:
2 Cook the farro:

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly; return to the pot.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve the grapes. Pick the thyme leaves off the stems. Peel and medium dice the shallot

Cook the kale:
4 Cook the kale:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the water has cooked off and the kale is wilted. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the halved grapes and chopped shallot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the thyme leaves, mustard, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally and smashing the grapes with the back of a spoon, 1 to 2 minutes, or until the grapes are broken down and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked farro, and the cooked kale, fromage blanc, and 1/2 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted cauliflower and pan sauce. Garnish with the almonds. Enjoy! 

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and the quatre épices; gently turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Cook the farro:

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly; return to the pot.

Cook the farro:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve the grapes. Pick the thyme leaves off the stems. Peel and medium dice the shallot

4 Cook the kale:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the water has cooked off and the kale is wilted. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the kale:
Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the halved grapes and chopped shallot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the thyme leaves, mustard, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally and smashing the grapes with the back of a spoon, 1 to 2 minutes, or until the grapes are broken down and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked farro, and the cooked kale, fromage blanc, and 1/2 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted cauliflower and pan sauce. Garnish with the almonds. Enjoy!