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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®
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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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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.
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.
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.
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.
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!
Tips from Home Chefs