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Crusty Baked Cauliflower and Farro

Smitten Kitchen
  • 60 minutes
  • Serves 6

INGREDIENTS

2 1/4

to 2 1/2 pound (1 to 1 1/8 kgs) head Cauliflower

2

Large or 3 regular cloves garlic

1/2 tsp

Lemon, zest

2 tbsp

Parsley, fresh leaves

2 tbsp

Sage, fresh leaves

2 tbsp

Capers (brine, packed

3 cups

Water or broth

1 cup

Farro, dried

1

Black pepper, Freshly ground

1

Kosher salt

1

Red pepper flakes

1

Olive oil

1/2 cup

Panko

2 cups

Italian fontina, lightly packed

1/3 cup

Pecorino romano cheese

1/2 cup

Ricotta cheese