Roasted Cauliflower Farro Bowls

This roasted cauliflower farro bowl recipe makes 2 large or 3 medium bowls that are perfect for lunch.

Cooking farro

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 cauliflower

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.

Additional toppings

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.

This bamboo utensil kit is from Zero Waste MVMT. I keep it in my lunch kit and wash with soap and water when I’m finished eating. Use my code TBL10, to get 10% off your order.

Roasted Cauliflower & Farro Bowls

This is a hearty lunch that can be prepped ahead of time and assembled right before eating.

Course Main Course, Salad
Keyword cauliflower, farro, feta, lemon, roasted cauliflower, tahini
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 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

Crispy breadcrumbs

  • 2 Tbsp butter
  • 1/2 cup breadcrumbs
  • 1/4 tsp garlic powder

Dressing

  • 2 lemons
  • 1/2 cups olive oil, divided
  • 4 Tbsp tahihi, divided

Instructions

  1. Cook farro according to package directions. Make sure to drain out excess water.

  2. While the farro is cooking, preheat the oven to 425F.

  3. Chop cauliflower, drizzle with olive oil, sprinkle with lemon pepper and spread out on a sheet pan.

  4. Roast caulflower for 20 minutes.

  5. Split farro into two lunch-sized containers.

  6. Place cooked cauliflower on top of the farro.

  7. Add fresh parsley.

  8. Squeeze one lemon over each portion and add 1/4 cup oil and 2 Tbsp tahini to each portion as well.

Crispy breadcrumbs

  1. Melt 2 Tbsp butter in skillet and add the breadcrumbs and garlic powder.

  2. Toss until breadcrumbs are toasted and crispy.

  3. Set aside to cool.

  4. Once cooled, divide into to small containers or jars.

Toppings

  1. Fill four small jars or containers with crumbled feta and seeds.

  2. To assemble the salad, warm the farro and cauliflower bowls for 2 minutes in the microwave.

  3. Shake to spread the dressing around, then add feta, seeds and breadcrubms.

Recipe Notes

This recipe can also be made with quinoa instead of farro.

You can also use roasted sweet potato or broccoli instead of cauliflower. 

Chicken Caesar Salad

This post was written in a paid partnership with Manitoba Chicken Producers. As always, all opinions are my own and I only promote products and services that I use and love.

When dining out, you’re almost guaranteed to find a chicken Caesar salad on the menu.  This classic is the perfect meal for lunch or dinner and is my personal favorite for easy meal planning, due to its versatility.

You can make this salad with mostly store-bought ingredients, or you can take it up a notch and make a more elaborate homemade version.  Let’s take a look at all of the components.

Greens

Traditionally, Caesar salad is made with romaine lettuce.  You can use a pre-washed bagged romaine from the grocery store, romaine hearts, romaine from your garden and even kale.

Serve torn lettuce, halved romaine hearts, or try grilling halved romaine hearts brushed with a bit of olive oil and seasoned with salt & pepper, like Manitoba Chicken Producers did here in this Grilled Chicken Caesar Salad recipe. I personally love grilling the lettuce because the smokiness from the grill adds another dimension of flavor. If it’s your first time grilling lettuce, watch this 60-Second video to see how it’s done.

Chicken

Use boneless skinless chicken breasts for your salad. You can take some shortcuts and meal prep the chicken for an easy meal. Here are a few different ways to prepare the chicken.

  • Pre-cook boneless skinless chicken breasts and slice them for quick and easy lunches or dinners
  • Season chicken breasts with lemon pepper
  • Crush croutons and use as a coating for a crispy baked chicken breast
  • Marinate chicken breasts in caesar vinaigrette
  • Use slow-cooked shredded chicken
  • Use frozen popcorn chicken or chicken fingers
  • Serve homemade Crispy Parmesan Chicken Strips on or with your Caesar salad

Toppings for your chicken Caesar salad

Typically, chicken Caesar salads are adorned with bacon bits and croutons, but you can up the ante by making your own croutons from a loaf of crusty bread or topping your salad with pancetta, prosciutto or capers. 

Meal Prep Tips for Chicken Caesar Salad

If you’re making chicken Caesar salad for dinner, it’s never a bad idea to make an extra one for lunch the next day.  I like to use mini mason jars (125 mL) to portion out the dressing. Alternatively, use large mason jars (1L) and do a salad in a jar, by layering the dressing, chicken, lettuce and bacon bits, then add the croutons just before serving. You could also use a tortilla, naan or pita to serve your chicken Caesar salad as a wrap.

Tearing the lettuce by hand versus cutting it with a knife will prevent it from browning and it will last about two days longer than it would if you cut it.

Finally, I’ve already mentioned ways to meal prep the chicken, but to elaborate on that, batch cooking several chicken breasts and freezing them, guarantees that you will have cooked chicken available for a quick meal anytime, even if it’s not Caesar salad. Use your cooked chicken in any of these recipes from manitobachicken.ca.

Rice Pilaf

This rice pilaf recipe is super quick and easy. It whips up in 10 minutes on a busy weeknight, which I love, AND it’s packed with flavor.

My mom used to make a similar recipe when we were kids and I adapted it to include mushrooms. I know that not everybody loves mushrooms, but you could swap them for carrots if you wanted to. Her original recipe also included 1 Tbsp. of parsley, but I never have that, so I never use it.

Meal prep tips

If you want to prep ahead for this recipe, you can chop all of the veggies a day or two before you need to make this. Using instant Minute Rice is really what brings the cooking time down to next to nothing, so if you’re going to use regular rice, remember to adjust the liquid and cooking time according to the type of rice you buy.

Rice pilaf pairs well with…

I usually make this as a side dish with chicken or pork. The rosemary garlic marinade and the lemon herb marinade are our go-tos when pairing chicken or pork with this rice.

Kid-friendly?

I want to say that this recipe is kid-friendly, but only two of my four kids like it. If your kids aren’t fans of cooked vegetables, foods that are mixed together, or “green things” (thyme) in their food, this recipe might not be for them. But here’s the good news: My new e-book Feeding Picky Eaters is now on the Shop page. It has over 20 strategies to help you engage your picky eaters at mealtime, as well as printable templates and actionable steps that you can implement immediately.

Enjoy this one and tag me on Instagram @toobusylivin204 if you make it!

Rice Pilaf

Course rice, Side Dish
Keyword celery, mushrooms, pilaf, rice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 1/4 cup butter
  • 1 cup diced mushrooms
  • 1 cup diced celery
  • 1 shallot
  • 2 cloves minced garlic
  • 1 tsp thyme
  • 2 cups chicken broth (I use vegetable broth + 2 tsp. chicken bouillon concentrate)
  • 2 cups Minute Rice If not using instant rice, cook time will be longer.

Instructions

  1. Melt butter and sauté mushrooms, celery, shallot and garlic until softened.

  2. Add thyme, then chicken broth.

  3. Bring to a boil. Add rice, stir and remove from heat.

  4. Let stand for 10 minutes.

Recipe Notes

If using regular rice (not instant), add it to the pan before the broth and stir it into the vegetables before adding the broth. 

You may have to adjust the amount of broth you need, based on the ratio of water you need for the type of rice you choose to use.