Gallery

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 475°.

    Advertisement
  • In a large saucepan, heat 2 tbsp. oil, two turns of the pan, over medium. Add the garlic; stir a minute, then add the stock and farro. Increase the heat to medium-high and bring to a boil; season with salt and pepper. Cook uncovered at a low rolling boil until the farro is tender, about 25 minutes. Add the kale and stir until wilted, a minute or two; season with nutmeg. Stir in the hazelnuts.

  • Meanwhile, on a large baking sheet, toss the cauliflower with 2 tbsp. oil and the rosemary; season. Arrange the cauliflower close together; top with the cheese. Roast until tender and browned, about 20 minutes.

  • Divide the farro mixture among bowls. Top with the roasted cauliflower.

Advertisement