Like a healthier version of a traditional chicken or eggplant parm, but you really don’t feel like you’re missing out on anything. (Farro has such good chew.) — Kate Bittman
PrintFarro and Cauliflower Parmesan
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Makes 8 servings 1x
Time 1 hour and 5 minutes
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Scale
Ingredients
Ingredients for the farro and cauliflower:
- 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 “ripe” 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
Ingredients for the 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
Recipe variations
- Heat the oven to 425°F. In a 9-by-13-inch broiler-proof 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.
- 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.)
- Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.
- 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.
— Recipe adapted from The New York Times