Ingredients
- 2 heads (1.5 kilograms) cauliflower (2 cauliflower with a combined weight of about 1.5 kilograms, cut into florets)
- 2 to 3 tablespoons olive oil ( extra-virgin)
- 460 grams farro, rinsed
- 1/2 cup pine nuts (toasted)
- 1 cup mint leaves, roughly torn
- 1 cup basil leaves, roughly torn
- 40 grams parmesan cheese, shaved
- Sea salt, to taste
- Black pepper, to taste
- AGRODULCE DRESSING:-
- 2 teaspoons extra-virgin olive oil
- 1 red onion, small and very finely sliced
- 1 1/4 cups red wine vinegar
- 115 grams caster sugar (1/2 cup)
- 3 tablespoons dried currants
- 3 black peppercorns
- 1 bay leaf
- 1 juniper berry
How to Make
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Step 1: Preheat the oven to 200°C.
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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.
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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