Roasted Cauliflower with Truffled Farro

healthy farro recipe

I love brownies, ice cream and potato chips as much as the next girl, but my absolute favorite dishes are both indulgent and healthy. Of course, for me healthy is a fuzzy category, less about calories and more about how they feel in my body. But foods that taste good and feel good are double winners. Creamy Greek yogurt with sweet, fragrant, local honey is high on the list of my most desired breakfast items.  And there is nothing like pulling apart a steamed artichoke, enjoying each succulent leaf. 

cauliflower cooking

Roasted Cauliflower with Truffled Farro certainly falls into both the indulgent and the healthy categories.  I adore roasted cauliflower, simply browned with just a bit of salt and pepper, the nutty flavor of the little florets is addictive.  And who can argue with the unique, heady flavor of truffle oil?  It does wonders for the simplicity of farro. If you haven’t experimented with farro, I highly recommend it.  The bite of the nutty grain is lovely in warm, hearty dishes like this, but also works well tossed in salads and soups. 

cauliflower and farro

Roasted Cauliflower with Truffled Farro

Serves 4

1 head cauliflower

1 tablespoon olive oil

salt and pepper

1 cup pearled farro

1 celery rib

1/2 a medium onion

1 carrot

1/4 cup thinly sliced endive

1 teaspoon lemon juice

1 teaspoon black truffle oil

2 tablespoons shaved parmesan cheese

Preheat the oven to 400 degrees.  Chop the cauliflower into florets. Toss the cauliflower with the olive oil, salt and pepper.  Spread the florets on a greased baking sheet and roast for about 20-25 minutes until edges are brown.

Meanwhile, bring a large pot of salted water to a boil.  Add the farro, onion, celery and carrot and cook about 25 minutes, until the farro is tender but firm. Drain the water and discard the onion, celery and carrot. 

Toss the farro with the lemon juice and the truffle oil.  Add in the cauliflower and salt and pepper to taste.  Serve topped with the cheese.

Published in: on February 17, 2011 at 8:08 pm  Comments (14)  
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14 CommentsLeave a comment

  1. I’m the opposite of a fussy eater but cauliflower was the one vegetable I could never get behind…There seem to be so many good cauli recipes around at the moment though, I’m going to revisit my prejudices ^_^

    • I understand. Overcooked cauliflower, like other cruciferous vegetables, is nasty. I prefer it steamed if I am cooking it; but otherwise I love it raw or blanched – marinated with Italian herbs, oil and vinegar. Roasting vegetables is new to me and I’ve loved every one I’ve tried. I think there is a natural carmelizing that happens.

  2. Excellent dish Katie.
    Great way to enjoy this sometimes unfavourable vegetable.
    If prepared properly…it’s always enjoyed at my table too.
    I love combining also with pasta ;o)

    Have a great day and flavourful wishes,

  3. Ohhh, nice. I have a HUGE bag of farro at home and have been looking for ways to use it up — this would be perfect. Roasting cauliflower is my favorite way to eat it. Great recipe.

  4. Ouch! I have no idea what farro is! I need to check this out pronto! Hey I love cauliflower too and your dish is calling me from afar! 🙂

    • Farro is also called emmer wheat, and is a wonderful grain that cooks in no time! Although if you like it with less ‘bite’ you can certainly cook it a bit longer. I usually find it in Italian marktes, but you can sometimes find it in health food stores as well. Good luck!

  5. Roasted Cauliflower? Count me in. I love your version. Very easy to make yet very delicous.

    Have a great weekend 🙂

  6. I love roasted cauliflower – this looks delicious 🙂

  7. Mmm, what a splendid idea, Katie! I too love roasted cauliflower, but never thought of adding it to a grainy salad. Delish!!

  8. I adore the farro too! Cooked with roasted cauliflowers sounds even tastier!

  9. that looks so lovely! such beautiful flavors in here:) thanks for sharing this.

  10. WOW Katie – What a combo! I adore cauliflower roasted and farro and truffle oil and now you’ve done the darndest thing and out them all together.

    This is marvelous and the fact that it is SO HEALTHFUL makes my heart sing.

    chow! Devaki @ weavethousandflavors

  11. I love your comment “less about calories and more about how they feel in my body” because I think that’s so true! I’m always wondering what to do with cauliflower. You have to buy a whole head of it, and there’s only two of us in the house! I’ll be adding this to the menu.


    • Well, since I can pretty much tackle a whole head of roasted cauliflower on my own, that hasn’t been a problem for us! It’s really addictive. This may sound odd, but I kind of like it instead of popcorn while watching a movie.

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