When I first saw this recipe I was a bit skeptical. Having eaten cauliflower since I was a child I didn’t really believe that it could ever be tasty and/or attractive enough to be eaten as a main dish. My experience making this dish has convinced me otherwise. In fact, in slightly overcooking (ahem, burning) one of the steaks I discovered a tasty new favorite.
If you’ve never eaten farro before I recommend trying it. It’s kind of a cross between rice and barley. I bought a small microwaveable pouch so I could try it out, and I really liked it. The farro adds some great texture to the dish, and the raisins add a pop of sweetness that pairs well with the spices used on the cauliflower. One of those spices is turmeric, which supposedly has some great health benefits, but is really good at turning things a bright shade of yellow, so beware of that as you’re preparing and cooking the dish.
Cauliflower Steaks with Farro and Raisins
- one head of cauliflower
- salt and pepper
- 3 tbsp olive oil, divided
- 2 tsp freshly grated ginger
- 2 tsp ground cumin
- 1 tsp turmeric
- 3 cups prepared farro
- 1 cup raisins (use more or less depending on how much you like them, or omit completely)
- Preheat the oven to 400°F.
- Remove the outer leaves of the cauliflower and cut the stem off, leaving the core intact. Cut the cauliflower from top to base into three 1 -inch thick steaks, starting an inch or two from one side so you get a nice long piece that holds together. Season each steak with salt and pepper on both sides. Set the rest of the cauliflower aside for another use.
- Heat 1 tablespoon of the olive oil in a large skillet over medium to medium-high heat. Sear each steak until golden brown, 2-3 minutes per side. Use a large spatula to transfer the steaks to a baking sheet.
- Whisk together the rest of the olive oil, ginger, cumin, and turmeric. Brush the mixture onto both sides of the steaks.
- Roast the steaks in the over until they’re tender, about 15 minutes.
- Mix the farro with the raisins, scoop out how much you want, and top with a cauliflower steak. Enjoy!
To kick up the flavor you can cook the farro in low-sodium vegetable broth, and/or add some greens to the mix.
Source: Adapted from The Kitchn