Farm News

Roasted Cauliflower Steaks

romanesco, roman cauliflower
Roasted Cauliflower Steaks with Brown-Butter Grape Sauce and Farro
  • ¾ Cup Semi-Pearled Farro
  • 4 Ounces Seedless Table Grapes
  • 2 Ounces Arugula, Leaf Celery, or Frisée plus the cauliflower leaves
  • 1 Head Cauliflower
  • 1 Lemon
  • 1 Bunch Rosemary
  • 4 Tablespoons Butter
  • 3 Tablespoons Hazelnuts or Almonds
  • 1 Red Onion
  • ⅛ Teaspoon Paprika or dried chili powder

  1. Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off the leaves of the cauliflower. Slice the cauliflower into 1-inch-thick pieces (keeping them as intact as possible); place on a sheet pan. Finely chop the arugula (or other greens) and the cauliflower leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Halve the grapes. Peel, halve and thinly slice the red onion. Roughly chop the hazelnuts or almonds. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.
  2. Drizzle the cauliflower with olive oil and season with salt and pepper; gently flip to thoroughly coat. Roast 15 to 25 minutes, or until browned and tender when pierced with a knife. Remove from the oven and set aside in a warm place.
  3. While the cauliflower roasts, add the farro to the pot of boiling water. Cook 16 to 20 minutes- just until tender. Drain thoroughly and transfer to a large bowl. Add the finely chopped greens and lemon zest; drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Rinse and wipe out the pot.
  4. While the cauliflower continues to roast, in the pot used to cook the farro, heat the butter on medium-high until hot. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
  5. Add the grapes, onions, hazelnuts or almonds and half the rosemary to the pot of browned butter; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until well combined and fragrant. Turn off the heat. Stir in the juice of all 4 lemon wedges. Season with salt and pepper to taste.
  6. Divide the dressed farro between 2 plates. Top with the roasted cauliflower. Spoon some of the sauce on top. Garnish with the paprika and remaining rosemary. Enjoy!

Adapted from a recipe by Blue Apron.