Roasted Cauliflower Steaks & Kale Farro with Grape, Mustard & Thyme Pan Sauce
Roasted cauliflower steaks get an elevated topping of juicy grapes quickly cooked with savory mustard and aromatic, fresh thyme, which also lends its incredible earthiness to a hearty bed of farro and kale.
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 2 Servings
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- Serving size
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1/2 recipe
Ingredients
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cauliflower
- 1 head
- 1 head
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olive oil (divided use)
- 3 1/2 tsp
- 3 1/2 tsp
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white pepper
- 1/4 tsp
- 1/4 tsp
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ground ginger
- 1/4 tsp
- 1/4 tsp
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ground nutmeg
- 1/4 tsp
- 1/4 tsp
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ground cloves
- 1/4 tsp
- 1/4 tsp
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farro
- 1/2 cup
- 1/2 cup
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kale
- 1 bunch (about 6 oz)
- 1 bunch (about 6 oz)
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garlic
- 2 clove
- 2 clove
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red seedless grapes
- 4 oz
- 113 g
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fresh thyme
- 1 bunch
- 1 bunch
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shallot
- 1
- 1
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red wine vinegar
- 1 tbsp
- 1 tbsp
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coarse Dijon mustard
- 1 tbsp
- 1 tbsp
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fromage blanc
- 2 tbsp
- 2 tbsp
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sliced almonds
- 2 tbsp
- 2 tbsp
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Directions
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Prepare & roast the cauliflower: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with white pepper, ginger, nutmeg, and cloves; gently turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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Cook the farro: Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
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Prepare the remaining ingredients: Meanwhile, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve the grapes. Pick the thyme leaves off the stems (you should have about 1 tbsp of leaves). Peel and medium dice the shallot.
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Cook the kale: In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt (optional) and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the water has cooked off and the kale is wilted. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
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Make the pan sauce & serve your dish: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the halved grapes and chopped shallot. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the thyme leaves, mustard, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt (optional) and pepper. Cook, stirring occasionally and smashing the grapes with the back of a spoon, 1 to 2 minutes, or until thickened. Turn off the heat. To the pot of cooked farro, and the cooked kale, fromage blanc, and 1/2 teaspoon of olive oil. Stir to combine. Serve the finished farro topped with the roasted cauliflower and pan sauce. Garnish with the almonds. Enjoy!
