Farro Cauliflower Parmesan
Ingredients
- 1 cup (200g) farro, rinsed
- 3 cups (720ml) low-sodium vegetable broth
- 1 large head cauliflower, cut into bite-sized florets
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 cups (480ml) high-quality marinara sauce
- 1 1/2 cups (150g) low-moisture mozzarella, shredded
- 1/2 cup (50g) Parmigiano-Reggiano, freshly grated
- 1/4 cup fresh basil leaves, torn
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Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender; drain any excess liquid.
- 3
Toss cauliflower florets with 2 tablespoons olive oil, oregano, red pepper flakes, salt, and black pepper. Spread in a single layer on the prepared baking sheet and roast for 20 minutes until caramelized and tender.
- 4
In an 8x11-inch baking dish, spread 1/2 cup marinara sauce over the bottom. Stir 1/2 cup marinara into the cooked farro and layer it evenly over the sauce.
- 5
Arrange the roasted cauliflower in an even layer over the farro base, then top with the remaining marinara sauce.
- 6
Evenly scatter the shredded mozzarella and grated Parmigiano-Reggiano on top, then drizzle with the remaining 1 tablespoon of olive oil.
- 7
Bake for 15 minutes, then switch to broil for 2–3 minutes until the cheese is bubbling and golden brown. Garnish with fresh basil before serving.
Notes
Roasting the cauliflower at high heat before assembly prevents soggy layers and concentrates its natural sweetness. For a deeper flavor profile, substitute semi-pearled farro with whole emmer farro, adding 10 minutes to the grain boiling time.
The Story Behind Farro Cauliflower Parmesan
The tradition of baked 'Parmigiana' layered dishes originated in Southern Italy, historically showcasing eggplant layered with cheese and tomato sauce. Farro, an ancient hulled wheat species cultivated in the Mediterranean region for millennia, served as a fundamental staple of Roman soldiers and Italian agrarian life. Combining this nutrient-dense ancient grain with roasted brassicas and classic Italian baking techniques creates a dish that honors traditional rustic 'cucina povera' while offering a satisfying modern structure.
Discover Farro Cauliflower Parmesan
Yotam Ottolenghi
Yotam Ottolenghi emphasizes celebrating vegetables as central stars by pairing high-heat roasting with complex textures. His approach relies on balancing earthy grains like farro with bright, acidic tomato bases and sharp aged cheeses to maximize flavor without heavy frying.