This roasted cauliflower farro bowl recipe makes 2 large or 3 medium bowls that are perfect for lunch.
Farro is a whole grain that cooks like rice or quinoa. I find that even using the ratios recommended on the package, I always have to drain excess water once it is cooked. For this recipe, you will cook the farro and prepare the bowl, then reheat slightly before serving. If you can’t find farro at your local grocery store, you can use quinoa instead. I usually find farro at Bulk Barn. The texture is a bit chewy, unlike a fluffy rice or quinoa.
Roasting the cauliflower adds a nice toasty flavor to your bowl. Simply cut it into florets, drizzle with olive oil and seasonings and roast at 425 F. for about 20 minutes. When I make this bowl, I usually alternate the seasonings from week to week. My favorite are lemon pepper and Jay’s Spice.
If you don’t want to use cauliflower, try broccoli or sweet potato.
Dressing the bowl
I like to use simple dressings for lunch bowls, so that I can assemble them quickly. This bowl uses a squeeze of half of a lemon, a drizzle of olive oil and a dollop of tahini. I assemble the bowls with the farro, cauliflower and dressing so that I can warm it up before eating. This allows the tahini to melt in to the bowl and create a creamy sauce. Then I prep some additional toppings to add just before serving.
There is one topping that requires a little more effort, but is well worth it, and it’s crispy breadcrumbs. I was inspired to try this after having the Roasted Broccoli and Farro salad at Juneberry. The breadcrumbs add a pleasing crisp to the bowl. Simply melt some butter in a skillet, add the breadcrumbs and a pinch of garlic powder, and stir until the breadcrumbs are toasted. As for other toppings, I like fresh parsely, crumbled feta and salted pumpkin or sunflower seeds.
Serving this bowl
As I mentioned previously, I like to serve this bowl warm (not hot), then add in the feta, seeds, breadcrumbs and parsley just before serving. This achieves a combination of textures and fresh and warm flavors.
Roasted Cauliflower & Farro Bowls
This is a hearty lunch that can be prepped ahead of time and assembled right before eating.
- 1 cup farro, uncooked
- 1/2 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp lemon pepper seasoning
- 1/2 cup feta cheese, divided
- 1/2 cup salted sunflower or pumpkin seeds, divided
- 1/2 cup fresh parsley, divided
- 2 Tbsp butter
- 1/2 cup breadcrumbs
- 1/4 tsp garlic powder
- 2 lemons
- 1/2 cups olive oil, divided
- 4 Tbsp tahihi, divided
Cook farro according to package directions. Make sure to drain out excess water.
While the farro is cooking, preheat the oven to 425F.
Chop cauliflower, drizzle with olive oil, sprinkle with lemon pepper and spread out on a sheet pan.
Roast caulflower for 20 minutes.
Split farro into two lunch-sized containers.
Place cooked cauliflower on top of the farro.
Add fresh parsley.
Squeeze one lemon over each portion and add 1/4 cup oil and 2 Tbsp tahini to each portion as well.
Melt 2 Tbsp butter in skillet and add the breadcrumbs and garlic powder.
Toss until breadcrumbs are toasted and crispy.
Set aside to cool.
Once cooled, divide into to small containers or jars.
Fill four small jars or containers with crumbled feta and seeds.
To assemble the salad, warm the farro and cauliflower bowls for 2 minutes in the microwave.
Shake to spread the dressing around, then add feta, seeds and breadcrubms.
This recipe can also be made with quinoa instead of farro.
You can also use roasted sweet potato or broccoli instead of cauliflower.