Cauliflower and Farro Baked with Cheese

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Serves: 6

Roasted cauliflower and farro bake together with gruyere and goat cheese and a breadcrumb parmesan crusty lid. Inspired by Deb Perelman of Smitten Kitchen 

https://smittenkitchen.com/2017/01/crusty-baked-cauliflower-and-farro/ 

1 cup farro

3 cups water

Salt and pepper, to taste

1 head cauliflower, cut into florets

Olive oil, a generous drizzle

2 Tbsp fresh sage leaves, chopped

2 Tbsp capers

3 cloves garlic, minced

1 tsp lemon zest

Red pepper flakes, a pinch

2 cups gruyere cheese, shredded

4 oz goat cheese, cut into rounds

½ cup panko breadcrumbs

⅓ cup parmesan cheese, grated

2 Tbsp parsley, chopped

Preheat oven to 400*. Cook farro in water with salt and pepper either on the stovetop according to the farro package directions; or place in a ricepot and cook on the rice quick cycle. 

Place cauliflower on a baking sheet and drizzle with olive oil, and a sprinkling of salt, and pepper. Bake for 20 minutes.

Add the sage, capers, garlic, lemon zest, red pepper flakes, and gruyere cheese to the cooked (and drained if needed) farro, stirring it in. 

Layer half of the farro in a 9” baking pan and then with half of the cauliflower. Top with the goat cheese rounds or chunks. Layer with the remaining farro and then the cauliflower. Mix the bread crumbs, parmesan cheese, and parsley together in a small bowl, and sprinkle over the top of the cauliflower. Bake for an additional 20 minutes.