Roasted Cauliflower Steaks & Kale Farro

with Grape, Mustard & Thyme Pan Sauce

40 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

420 Cals (est.)

View Full Nutrition

fresh

ingredients

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)

step-by-step

instructions

Cook Along

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.

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.

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!

Tips from Home Chefs