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Roasted Cauliflower Steaks & Kale Farro with Grape, Mustard & Thyme Pan Sauce
15 min prep time
30 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make 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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15 min prep time
30 min cook time
2servings
1/2 recipe
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Step-By-Step Instructions:
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 400
-
Total Fat
14g
- Saturated Fat 1.5g
- Sodium 390mg
-
Total Carbohydrate
59g
- Dietary Fiber 11g
- Total Sugars 17g
- Protein 15g
- Potassium 1043mg
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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