Cauliflower and Farro Casserole

Ingredients

1 cup farro dried

3 cups water or broth

Kosher salt to taste

Freshly ground black pepper to taste

Olive oil

2 1/4 to 2 1/2 pound head of cauliflower cut into small florets

2 tablespoons sage leaves finely chopped fresh

2 tablespoons capers drained, brine-packed

2 cloves garlic large or 3 regular, minced

1/2 teaspoon lemon zest finely grated

Crushed red pepper flakes to taste

2 cups Italian Fontina cheese coarsely grated, lightly packed

1/2 cup ricotta cheese

1/2 cup panko plain Japanese-style breadcrumbs

1/3 cup pecorino romano cheese finely grated

2 tablespoons parsley leaves finely chopped fresh

Equipment

oven

saute pan

large bowl

baking dish

small dish

brush

Directions

Rinse and drain farro. If you want to save time, presoak the grains overnight in their 3 cups of liquid and they should then cook in only 10 minutes of simmering. Otherwise, simmer the farro in water or broth for about 30 minutes, until quite tender. Drain any excess liquid and transfer farro to a large bowl. Alternatively, you can cook the farro in a rice-cooker on the quick setting. Drain any excess liquid and transfer the farro to a large bowl.

Preheat the oven to 425 degrees F. Brush a large baking sheet with 2 tablespoons of olive oil. Spread cauliflower florets in one layer on the sheet, drizzle with 1 more tablespoon of olive oil, and sprinkle with salt and freshly ground black pepper. Roast for 20 minutes until lightly browned and crisp-tender. Reduce heat to 400 degrees F.

Alternatively, heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add half the cauliflower and cook, tossing occasionally, until lightly browned and tender, about 6 to 7 minutes. Add to bowl with farro. Repeat with more olive oil and second half of cauliflower, then add to bowl. Heat oven to 400 degrees F.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper to the cauliflower and farro mixture and stir to combine. Stir in fontina cheese.

Transfer half of the cauliflower and farro mixture to an oiled 10-inch ovenproof frying pan or equivalent baking dish. Dollop rounded tablespoons of ricotta cheese all over. Sprinkle the remaining cauliflower and farro over the ricotta, leaving pockets of ricotta undisturbed.

In a small dish, combine panko breadcrumbs with pecorino cheese, parsley, and 1 tablespoon olive oil until evenly mixed. Sprinkle over the cauliflower and farro.

Bake the casserole for 20 minutes, until browned and crusty on top. Serve and enjoy.