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Farro and Cauliflower Parmesan Recipe

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★★★★★

4.5 from 101 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://flavorsbymaya.com/farro-and-cauliflower-parmesan-recipe/