Roasted Cauliflower, Fennel And Farro Pilaf Recipe

Name: Roasted Cauliflower, Fennel And Farro Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cut into florets; 1 bulb fennel, sliced 1/4 inch thick; 1.5 cups farro; 3-4 green onions, white and dark green parts, sliced; 1 lemon, juice and zest; 1 can black beans, rinsed and drained; 4 tablespoons olive oil, divided; 1/2 teaspoon ground cumin; 1/2 teaspoon pimente d'espelette; 1/8 teaspoon ground nutmeg; 1/4 teaspoon sweet paprika; 1/4 teaspoon ground turmeric; 1 tablespoon honey; 1/2 teaspoon salt; Freshly ground pepper

Servings: persons

1 head cauliflower, cut into florets
1 bulb fennel, sliced 1/4 inch thick
1.5 cups farro
3-4 green onions, white and dark green parts, sliced
1 lemon, juice and zest
1 can black beans, rinsed and drained
4 tablespoons olive oil, divided
1/2 teaspoon ground cumin
1/2 teaspoon pimente d'espelette
1/8 teaspoon ground nutmeg
1/4 teaspoon sweet paprika
1/4 teaspoon ground turmeric
1 tablespoon honey
1/2 teaspoon salt
Freshly ground pepper

1
Preheat the oven to 425 degrees F. Toss the cauliflower and fennel with the cumin, pimente d'espelette, turmeric, paprika, nutmeg, olive oil, lemon zest and 1/4 tsp of the salt in a large bowl.
2
Spread the cauliflower mixture on a baking sheet and roast until the cauliflower is brown and starting to caramelize on top, about 30 minutes.
3
While the cauliflower is roasting, cook the farro: Bring a large pot of salted water to a boil and add farro. Cook until farro is tender but still chewy, about 35 minutes.
4
When the cauliflower is done, transfer it to a large serving bowl and stir in the honey. Drain the farro when it is done and add to the cauliflower with the black beans and green onions and mix together.
5
Stir the remaining 2 tablespoons olive oil and lemon juice in a small bowl. Pour over the pilaf and toss together. Taste and adjust for seasoning and serve. This is good hot or warm and I've even eaten it cold.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 head cauliflower, cut into florets, 1 bulb fennel, sliced 1/4 inch thick, 1.5 cups farro, 3-4 green onions, white and dark green parts, sliced, and more.

Yes, Roasted Cauliflower, Fennel And Farro Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower, Fennel And Farro Pilaf

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