Roasted Cauliflower With Farro

4-6
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (361.6 g)
  • Calories 515.3
  • Total Fat - 26 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 66.7 mg
  • Sodium - 436 mg
  • Total Carbohydrate - 58.4 g
  • Dietary Fiber - 5.1 g
  • Sugars - 30.1 g
  • Protein - 15 g
  • Calcium - 249.9 mg
  • Iron - 5.6 mg
  • Vitamin C - 39.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 200°C.

Step 2

Place the cauliflower florets on a large baking tray, drizzle with 1 – 2 tablespoons of olive oil and season with salt and roast for 25 to 30 minutes or until tender and golden.

Step 3

Add the farro to a large saucepan of salted water and bring to boil. Simmer for 30 to 35 minutes or until farro grains are tender and then drain.

Step 4

To make agrodulce dressing, heat the olive oil in a saucepan, add the onion and sauté for 3 to 4 minutes until it is starting to caramelise and then add the vinegar and sugar, stirring to dissolve the sugar.

Step 5

Finally, add the currants, peppercorns, bay leaf and juniper berry and simmer for 15 minutes until the sauce has reduced and is thick and syrupy and then allow to cool.

Step 6

To serve, combine the cauliflower with the farro and pour over the agrodulce dressing and season with salt and pepper and toss to combine and then drizzle over some olive oil and scatter over the pine nuts, herbs and parmesan.

Tips & Variations


No special items needed.

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