Roasted Cauliflower Steaks with Browned Butter-Grape Sauce & Farro

Roasted Cauliflower Steaks

with Browned Butter-Grape Sauce & Farro

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

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Roasted Cauliflower Steaks with Browned Butter-Grape Sauce & Farro
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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!

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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: