Roasted Cauliflower Steaks with Browned Butter-Grape Sauce & Farro

Roasted Cauliflower Steaks

with Browned Butter-Grape Sauce & Farro

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Roasting is one of our favorite preparations for cauliflower—and not just because it gives the cauliflower the perfect, crunchy texture while bringing out its natural sweetness. Roasting cauliflower also primes it to absorb the flavors of whatever delicious sauce we’re serving on top. In this recipe, we’re making a browned butter-grape sauce. The rich, nutty browned butter perfectly balances the sweet, tart grapes. A salad of farro, arugula and bright lemon zest completes this hearty, complex meal.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Roasted Cauliflower Steaks with Browned Butter-Grape Sauce & Farro
Title
time-saving
tips & techniques
Prepare the ingredients:
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. Slice the cauliflower into 1-inch-thick pieces (keeping them as intact as possible); 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. Halve the grapes. Peel, halve and thinly slice the shallot. Roughly chop the hazelnuts. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.

Roast the cauliflower:
2 Roast the cauliflower:

Drizzle the cauliflower with olive oil and season with salt and pepper; gently flip to thoroughly coat. Roast 24 to 26 minutes, or until browned and tender when pierced with a knife. Remove from the oven and set aside in a warm place.

Cook & dress the farro:
3 Cook & dress the farro:

While the cauliflower roasts, add the farro to the pot of boiling water. Cook 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 toss to combine. Season with salt and pepper to taste. Rinse and wipe out the pot.

Start the sauce:
4 Start the sauce:

While the cauliflower continues to roast, in the pot used to cook the farro, heat the butter on medium-high until hot. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

Finish the sauce:
5 Finish the sauce:

Add the grapes, shallot, hazelnuts and half the rosemary to the pot of browned butter; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until well combined and fragrant. Turn off the heat. Stir in the juice of all 4 lemon wedges. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Divide the dressed farro between 2 plates. Top with the roasted cauliflower. Spoon some of the sauce on top. Garnish with the fennel pollen and remaining rosemary. Enjoy!

Tips from Home Chefs

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. Slice the cauliflower into 1-inch-thick pieces (keeping them as intact as possible); 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. Halve the grapes. Peel, halve 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 flip to thoroughly coat. Roast 24 to 26 minutes, or until browned and tender when pierced with a knife. Remove from the oven and set aside in a warm place.

Roast the cauliflower:
Cook & dress the farro:
3 Cook & dress the farro:

While the cauliflower roasts, add the farro to the pot of boiling water. Cook 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 toss 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 pot used to cook the farro, heat the butter on medium-high until hot. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

Start the sauce:
Finish the sauce:
5 Finish the sauce:

Add the grapes, shallot, hazelnuts and half the rosemary to the pot of browned butter; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until well combined and fragrant. Turn off the heat. Stir in the juice of all 4 lemon wedges. Season with salt and pepper to taste.

6 Finish & plate your dish:

Divide the dressed farro between 2 plates. Top with the roasted cauliflower. Spoon some of the sauce on top. Garnish with the fennel pollen and remaining rosemary. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6