Roasted Cauliflower With Farro
Recipe: #33392
September 22, 2019
Categories: Pine Nut, Cauliflower, Picnic Potluck, Oven Roast, Diabetic, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4-6 servings
Ingredients
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 by Step Method
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
No special items needed.
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