October 17, 2011
Vegetarian for a Day
This meal is simple because it's centered around my favorite method of cooking vegetables - roasting. By now you've realized that I roast every vegetable I can get my hands on. It's a great way to muti-task on those evenings when you have things to do at home and need a little time before dinner to get everything done. This recipe can be altered to include any roasted vegetable you have on hand, including veggies that may have been roasted for the previous night's dinner. I loved the combination of roasted tomatoes and cauliflower, and the sungolds happened to look amazing at the market last week, but I can imagine using kale, brussels sprouts, peppers, or even carrots. Just remember that Farro (which can be found in most specialty food stores) has a nutty, rustic flavor that craves the balance of something a bit acidic. Top it off with a bit of parmesan and you have a delicious meatless meal.
Roasted Tomato and Cauliflower Farro
Makes 2-3 main servings
2 cups cherry tomatoes (I used sungolds)
1/2 head of cauliflower, chopped
1/4 cup olive oil
3 cups cooked Farro
1/4 cup chopped parsley
1/2 cup grated parmesan
salt & pepper
Heat the oven to 400 degrees. Spread the tomatoes and cauliflower on a baking sheet large enough to hold them in a single layer. Coat with the olive oil and season with salt & pepper. While you're making the Farro, roast the vegetables until the tomatoes begin to wrinkle and the cauliflower begins to brown, about 35 minutes. Remove the veggies from the oven. Once the Farro is ready, pour into a large bowl. Pour the vegetables and their juices over the Farro and toss to combine until the Farro is coated. Add the parsley and parmesan and toss to combine. Season with more salt & pepper to taste, and serve with additional grated parmesan.