Farro and Cauliflower Parmesan

Name: Farro and Cauliflower Parmesan
Total time: 1 min
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; 1 cup panko; 2 ounces grated Parmesan (about 1/2 cup finely grated); 1 tablespoon olive oil; 8 ounces fresh mozzarella, sliced into rounds

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Total: 1 hours, 5 minutes

Servings: 8

Cost: $9.11 /serving

Author : Sarah DiGregorio

cauliflower farro marinara sauce

Instructions

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Step 1

Heat the oven to 425 degrees. In a 9-by-13-inch pan, combine the cauliflower, farro, marinara sauce, olive oil, olives (if using), garlic, Parmesan, sugar, onion powder, oregano, vinegar and red-pepper flakes. Season with the salt and a generous amount of black pepper. Pour in 1 2/3 cups water and stir well to combine. Cover the pan tightly with foil and bake in the oven for 40 minutes.

Step 2

Uncover the pan, stir, and continue baking uncovered until the farro is tender-chewy and the sauce is thick, about 15 minutes more. (If the farro has already soaked up all the sauce and the pan is looking dry, stir in 1/2 to 3/4 cup water, just to make sure the farro has enough liquid to become tender and saucy.)

Step 3

Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.

Step 4

Turn on the broiler. Evenly cover the top of the farro with the panko topping. Top with the sliced mozzarella. Broil on the top rack, about 6 inches from the heat source, for 2 minutes, rotating the pan once and watching carefully for burning, until the panko topping is deeply browned and the mozzarella has melted.

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