Cauliflower and Farro with Lemon, Capers and Pine Nuts

By kikilu — March 08, 2013

I'm obsessed with cauliflower. Love the stuff. Can't get enough. And I always cook it in my cast iron skillet. I tested this recipe one Sunday afternoon as my kids waited with bowls in hand. You can cut the cauliflower as I wrote the recipe or chop it into tiny pieces to create a bed on dish for fish or chicken. Cauliflower browned in a skillet, as opposed to steamed the old-fashioned way, imparts a nutty flavor. It tastes so much better.

{Featured in Mariano's cooking program March 2013}

Cauliflower and Farro with Lemon, Capers and Pine Nuts Recipe

By kikilu Published: March 8, 2013

Yield: 4-6 Servings

by Kiki Luthringshausen of Beauty and Her Feast

Ingredients

1/2 cup farro rinsed
1 head cauliflower cut in half, core removed
2 tablespoons extra virgin olive oil
3 tablespoons pine nuts
3 tablespoons fresh flat leaf Italian parsley chopped
2 tablespoons capers
1 lemon zest and juice from 1/2 or 3 tablespoons
3 tablespoons broth or water either chicken or mushroom
kosher salt/pepper

Instructions

In a small pot, cover the farro with 2 cups of water and teaspoon of kosher salt.
Turn down heat and simmer for 15 – 20 minutes until “al dente” or firm. Drain and set aside.
In a dry small nonstick skillet, toast the pine nuts, but be careful not to burn. Set aside.
Meanwhile, cut each half of the cauliflower into ¼” thick steaks.
Then, lay flat and cut into smaller, bite-size pieces.
Heat a medium cast iron skillet medium-high heat coated with the olive oil. Add the cauliflower.
Brown the cauliflower for about 10 minutes, turning frequently.
Season with salt and freshly ground pepper, and add the broth or water allowing to evaporate and cook the cauliflower thoroughly.
After a few minutes, turn the heat on low and add the cooked farro, capers, parsley, lemon zest, lemon juice and pine nuts. Toss the mixture and adjust the seasoning. Serve.