Best King Tuts Cauliflower Farro Recipes

King Tut's Cauliflower Farro image

Provided by vburrito

Time 40m

Yield 6

Number Of Ingredients 8

1 ½ cups farro
2 tablespoons olive oil
1 head cauliflower, broken into small florets
1 onion, diced
1 carrot, diced
1 celery stalk, diced
salt to taste
2 tablespoons fresh lemon juice

Steps:

Bring a large pot of lightly salted water to a rolling boil. Cook the farro at a boil until tender, about 25 minutes. Drain and set aside.
While the farro cooks, heat the olive oil in a large skillet over medium heat; cook the cauliflower and onion in the hot oil until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. Stir the carrot, celery, and salt into the cauliflower mixture; continue cooking and stirring until the cauliflower is completely tender.
Combine the farro and the cauliflower mixture in a large bowl; stir to mix evenly. Pour the lemon juice over the mixture and stir. Serve immediately.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 44.5 g, Fat 6 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 0.7 g, Sodium 51.3 mg, Sugar 4.7 g

Farro and Cauliflower Parmesan image

Provided by Sarah DiGregorio

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

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 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
1 cup panko
2 ounces grated Parmesan (about 1/2 cup finely grated)
1 tablespoon olive oil
8 ounces fresh mozzarella, sliced into rounds

Steps:

Heat the oven to 425 degrees. In a 9-by-13-inch 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.
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.)
Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.
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.