Farro and Cauliflower Parmesan Recipe
Introduction
Farro and Cauliflower Parmesan is a hearty, comforting dish full of rich tomato sauce, tender farro, and roasted cauliflower. Topped with a crispy panko-Parmesan crust and melted mozzarella, this casserole blends rustic flavors for a satisfying vegetarian meal.
Ingredients
- 1 1/2 pounds cauliflower, florets and tender stems cut into large bite-sized pieces
- 1 3/4 cups semi-pearled or pearled farro (about 12 ounces)
- 1 (32-ounce) jar good-quality marinara sauce
- 1/4 cup olive oil
- 1/2 cup pitted kalamata or black olives, roughly chopped (optional)
- 8 garlic cloves, smashed and chopped
- 3 ounces grated Parmesan (about 3/4 cup finely grated)
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon balsamic or sherry vinegar
- 1/2 teaspoon red-pepper flakes, or to taste (optional)
- 1 1/2 teaspoons kosher salt
- Black pepper, to taste
- 1 cup panko
- 2 ounces grated Parmesan (about 1/2 cup finely grated)
- 1 tablespoon olive oil
- 8 ounces fresh mozzarella, sliced into rounds
Instructions
- Step 1: Preheat your oven to 425°F (220°C). In a 9-by-13-inch baking dish, combine the cauliflower, farro, marinara sauce, olive oil, olives if using, garlic, 3 ounces grated Parmesan, sugar, onion powder, oregano, vinegar, and red-pepper flakes. Season with kosher salt and a generous amount of black pepper. Pour in 1 2/3 cups of water and stir well to mix everything.
- Step 2: Cover the pan tightly with foil and bake for 40 minutes. Then remove the foil, stir the mixture, and continue baking uncovered for about 15 more minutes until the farro is tender but still slightly chewy and the sauce has thickened. If the mixture looks dry or the farro is not tender yet, stir in 1/2 to 3/4 cup water to keep it moist.
- Step 3: While the dish is baking, prepare the topping. In a small bowl, mix together the panko, 2 ounces grated Parmesan, and 1 tablespoon olive oil.
- Step 4: Turn on the broiler. Evenly sprinkle the panko topping over the baked farro mixture, then arrange the sliced mozzarella on top. Place the dish on the top rack about 6 inches from the heat source and broil for 2 minutes. Rotate the pan once and watch carefully to avoid burning, until the topping is golden brown and the mozzarella is melted and bubbly.
Tips & Variations
- Use semi-pearled farro for quicker cooking, but allow extra baking time if using whole pearled farro.
- Add chopped fresh herbs like basil or parsley before serving for a fresh burst of flavor.
- For a vegan version, substitute the cheese with vegan alternatives and use nutritional yeast in the panko topping.
- If you like a bit more heat, increase the red-pepper flakes or add a dash of hot sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave, adding a splash of water or marinara sauce if the dish seems dry. Leftover farro mixtures also freeze well; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another grain instead of farro?
Yes, you can substitute barley or brown rice, but cooking times and liquid amounts may vary. Adjust accordingly and test for doneness during baking.
Do I need to soak the farro before cooking?
No soaking is necessary for semi-pearled or pearled farro; it will cook thoroughly during the baking process when combined with the sauce and liquid.
PrintFarro and Cauliflower Parmesan Recipe
A hearty and comforting baked dish combining nutty farro with tender cauliflower florets, all simmered in a rich marinara sauce and topped with a crispy Parmesan-panko crust and melted fresh mozzarella. This flavorful, oven-baked recipe makes for a satisfying vegetarian main or side.
- Prep Time: 15 minutes
- Cook Time: 57 minutes
- Total Time: 1 hour 12 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds cauliflower (about 1 small cauliflower head or 1/2 large cauliflower head), florets and tender stems cut into large bite-sized pieces
- 1 3/4 cups semi-pearled or pearled farro (about 12 ounces)
- 1 (32-ounce) jar good-quality marinara sauce
- 1/4 cup olive oil
- 1/2 cup pitted kalamata or black olives, roughly chopped (optional)
- 8 garlic cloves, smashed and chopped
- 3 ounces grated Parmesan (about 3/4 cup finely grated)
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon balsamic or sherry vinegar
- 1/2 teaspoon red-pepper flakes, or to taste (optional)
- 1 1/2 teaspoons kosher salt
- Black pepper, to taste
Topping
- 1 cup panko
- 2 ounces grated Parmesan (about 1/2 cup finely grated)
- 1 tablespoon olive oil
- 8 ounces fresh mozzarella, sliced into rounds
Instructions
- Preheat and Combine: Heat the oven to 425 degrees Fahrenheit. In a 9-by-13-inch baking pan, combine cauliflower florets, farro, marinara sauce, olive oil, olives (if using), smashed and chopped garlic, grated Parmesan, sugar, onion powder, dried oregano, vinegar, and red-pepper flakes. Season with kosher salt and a generous amount of black pepper. Pour in 1 2/3 cups water and stir well to combine.
- Bake Covered: Cover the baking pan tightly with foil and bake in the preheated oven for 40 minutes to allow the farro and cauliflower to cook through.
- Bake Uncovered and Adjust Liquids: Remove the foil, stir the mixture, and continue baking uncovered for about 15 minutes more until the farro is tender with a chewy texture and the sauce has thickened. If the farro has absorbed most of the sauce and the dish looks dry, stir in 1/2 to 3/4 cup additional water to maintain moisture for tender, saucy farro.
- Prepare the Topping: While the farro bakes, in a small bowl mix together panko breadcrumbs, grated Parmesan, and olive oil to create a crispy topping.
- Broil and Finish: Turn on the broiler. Evenly spread the panko topping over the baked farro mixture, then arrange the sliced mozzarella rounds on top. Place the pan on the top rack about 6 inches from the heat source and broil for 2 minutes, rotating the pan once midway, watching closely to prevent burning. Finish when the topping is deeply browned and mozzarella is melted.
Notes
- Use semi-pearled or pearled farro for a tender yet chewy texture; quick-cooking or whole farro may affect cook times.
- If you prefer a milder dish, omit the red-pepper flakes.
- Olives add a salty, briny flavor, but they are optional and can be omitted or substituted with sun-dried tomatoes.
- Adjust water as needed during baking to ensure farro is fully cooked and saucy.
- Broiling requires close attention to prevent burning the topping.
- This dish can be prepared ahead and reheated; add extra water if the sauce thickens too much on standing.
Keywords: farro cauliflower parmesan baked farro vegetarian Italian comfort food
