A few days back, I posted about my amazing discovery that a handful of cashews and some charred red peppers can transform into a creamy, bright sauce. I wanted to share with you one of the ways we’ve enjoyed this new found roasted red pepper sauce– drizzled over cooked farro with roasted cauliflower.
Josh and I are both cauliflower obsessed. Just the other day we devoured a cauliflower soup that used 1 whole head of cauliflower. Needless to say, it was an easy decision when we scoured the fridge to find what vegetable to use this sauce with.
Also, farro is one of our favorite grains to have around the house. If you can’t find it at your store, try wheat berries or barley. They are similar and cooked the same way. Our all time favorite recipe to use this grain in is this Wheat Berry Salad with Sun-Dried Cherries, Pecans, Spinach and Bacon. Farro and Wheat Berries are fun to experiment with and that’s why I thought I would try using them in place of a pasta or brown rice for this dish. Give it a whirl and let me know what you think!
- half of a batch of roasted red pepper cashew cream sauce
- 1 cup of farro
- 4 cups of water
- dash of salt
- 1 head of cauliflower
- 1 Tb of olive oil
- 1 shallot, sliced thin
- Bring the 4 cups of water to a boil with a dash of salt, add the cup of farro and bring to a simmer. Cover and let simmer for about 30 minutes or until the farro is chewy and tender. Meanwhile, mix the oil, cauliflower and shallot, then roast in the oven at 400 degrees for about the same amount of time 25-30 minutes. Flip cauliflower over half way through roasting. Drain the farro then mix the farro with the roasted red pepper cashew cream sauce. Spoon this into shallow bowls then top with roasted cauliflower.