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Roasted Cauliflower Steaks & Kale Farro with Grape, Mustard & Thyme Pan Sauce

Roasted Cauliflower Steaks & Kale Farro with Grape, Mustard & Thyme Pan Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Summary

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
  • Cook time
    30 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes Vegetarian High in Fiber Veggie Rich
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 400

  • Total Fat 14g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 390mg
  • Total Carbohydrate 59g
    • Dietary Fiber 11g
    • Total Sugars 17g
    • Added Sugars 0g
  • Protein 15g
  • Potassium 1043mg
Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes Vegetarian High in Fiber Veggie Rich
Ingredients

Ingredients

  • cauliflower
    1 head
  • olive oil (divided use)
    3 1/2 tsp
  • white pepper
    1/4 tsp
  • ground ginger
    1/4 tsp
  • ground nutmeg
    1/4 tsp
  • ground cloves
    1/4 tsp
  • farro
    1/2 cup
  • kale
    1 bunch (about 6 oz)
  • garlic
    2 clove
  • red seedless grapes
    4 oz
  • fresh thyme
    1 bunch
  • shallot
    1
  • red wine vinegar
    1 tbsp
  • coarse Dijon mustard
    1 tbsp
  • fromage blanc
    2 tbsp
  • sliced almonds
    2 tbsp

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Directions

Directions

  1. 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.

    <b>Prepare & roast the cauliflower: </b>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.

  2. 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.

    <b>Cook the farro: </b> 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.

  3. 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.

    <b>Prepare the remaining ingredients: </b>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.

  4. 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.

    <b>Cook the kale: </b>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.

  5. 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!

    <b>Make the pan sauce & serve your dish: </b> 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!
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