Author Notes
This recipe is both indulgent and healthy. Nutty roasted cauliflower, earthy truffle oil, hearty grains. I love using farro, a popular grain in Italy that is also known as emmer wheat. But you can use barley instead if you happen to have some on hand. —CozyDelicious
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Ingredients
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3 cups
cauliflower florets
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2 tablespoons
olive oil
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1 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1 cup
pearled farro
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1 piece
celery rib
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2 tablespoons
chopped scallions
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1 teaspoon
lemon juice
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1 teaspoon
black truffle oil
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1/4 cup
shaved parmesan cheese
Directions
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Preheat the oven to 425 degrees. Toss the cauliflower with the olive oil, half the salt and the pepper. Roast on a cookie sheet on the top rack of the oven for 20-25 minutes until the edges brown.
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Meanwhile, bring a pot of water to a boil with the remaining salt. Add the farro and celery rib and cook until the farro is just tender, about 40 minutes. Drain the farro and discard the celery.
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Toss the farro with thescallions, lemon juice, and truffle oil. Add in the caauliflower and top with the cheese. Serve warm.
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