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Farro and Cauliflower Parmesan

Photo: Getty Images

BY The Editors

PUBLISHED October 10, 2023

Perri, the “newest” friend of the bunch (meaning I met her in 2010), who is smart and savvy in every way imaginable and I don’t think we’ve ever once run out of things to say to each other, sent me this one. It’s the only one I hadn’t made, so I did, and it’s fantastic. — Kate Bittman

 

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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

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Farro and Cauliflower Parmesan

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Makes 8 servings 1x

Time 1 hour and 5 minutes

Units 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

  1. 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.
  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.)
  3. Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.
  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.

— Recipe adapted from The New York Times

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