Crusty Baked Cauliflower and Farro Recipe

Introduction

This crusty baked cauliflower and farro casserole is a satisfying, hearty dish full of flavor and texture. Combining tender roasted cauliflower, nutty farro, and melty fontina cheese, it makes a perfect vegetarian main or side. The crispy, cheesy topping adds a delightful crunch that keeps you coming back for more.

Ingredients

• 1 cup (210 grams) dried farro
• 3 cups water or broth
• Kosher salt
• Freshly ground black pepper
• Olive oil
• 2 1/4 to 2 1/2 pound (1 to 1 1/8 kgs) head of cauliflower, cut into small florets
• 2 tablespoons finely chopped fresh sage leaves
• 2 tablespoons capers (brine-packed), drained
• 2 large or 3 regular cloves garlic, minced
• 1/2 teaspoon finely grated lemon zest
• Crushed red pepper flakes, to taste
• 2 cups (6 ounces or 170 grams) coarsely grated Italian Fontina cheese (Val d’Aosta variety preferred)
• 1/2 cup (125 grams) ricotta cheese
• 1/2 cup (25 grams) panko (plain Japanese-style breadcrumbs)
• 1/3 cup (30 grams) finely grated pecorino romano cheese
• 2 tablespoons finely chopped fresh parsley leaves

Instructions

1. Step 1: Rinse and drain the farro. Cook the farro according to package directions or your preferred method. To save time on the stove, soak farro overnight in 3 cups of water or broth, then simmer for about 10 minutes until tender. Otherwise, simmer for about 30 minutes until very tender. Drain any excess liquid and transfer farro to a large bowl.
2. Step 2: Heat the oven to 425°F (220°C). Brush a large baking sheet with 2 tablespoons olive oil. Spread cauliflower florets in a single layer, drizzle with 1 tablespoon olive oil, then season with salt and pepper. Roast for 20 minutes until lightly browned and crisp-tender. Reduce oven heat to 400°F (200°C).
3. Step 3: In a large bowl, combine the cooked farro and roasted cauliflower. Add sage, capers, garlic, lemon zest, crushed red pepper flakes (to taste), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir in the grated fontina cheese.
4. Step 4: Lightly oil a 10-inch ovenproof skillet or baking dish. Spread half of the farro and cauliflower mixture into the dish. Dollop rounded tablespoons of ricotta evenly over the surface. Top with the remaining farro and cauliflower mixture, spreading it over the ricotta without disturbing the dollops.
5. Step 5: In a small bowl, mix the panko, pecorino romano, parsley, and 1 tablespoon olive oil until evenly combined. Sprinkle this crumb topping over the assembled casserole.
6. Step 6: Bake the casserole in the preheated oven for 20 minutes, until the top is browned and crusty. Serve hot and enjoy.

Tips & Variations

• For a faster option, cook farro in a rice cooker on the quick setting. Drain excess liquid before using.
• To intensify flavor, use homemade broth instead of water when cooking farro.
• Swap fontina for mozzarella or gruyère if unavailable, though fontina yields the best melt and flavor.
• Add toasted nuts or seeds to the panko topping for extra crunch.
• For more heat, increase the amount of crushed red pepper flakes or add a pinch of cayenne.

Storage

Cooked farro can be stored in an airtight container in the refrigerator for up to 3 days. Roasted cauliflower keeps well for 2 days refrigerated. The casserole can be assembled and baked up to a day later; however, add the panko topping just before baking to keep it crisp. Leftovers will keep in the fridge for several days or can be frozen for longer storage. Reheat covered in the oven until warmed through, then uncover near the end to re-crisp the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower is preferred for roasting because it crisps nicely. Frozen cauliflower tends to release more moisture and may not develop the same texture, but you can use it if needed—just roast longer to help evaporate excess moisture.

Is farro gluten-free?

Farro is an ancient wheat grain and contains gluten, so it is not suitable for a gluten-free diet. For a gluten-free alternative, consider using cooked quinoa or brown rice, but the texture and flavor will differ.

Crusty Baked Cauliflower and Farro Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

This Crusty Baked Cauliflower and Farro casserole is a comforting and wholesome dish combining tender roasted cauliflower, nutty farro, and creamy cheeses topped with a crispy pecorino-panko crust. It’s seasoned with fresh sage, capers, and lemon zest for bright, savory flavors and finished with a golden crust baked to perfection. Perfect as a hearty vegetarian main or an elegant side.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Farro

• 1 cup (210 grams) dried farro
• 3 cups water or broth
• Kosher salt, to taste

Cauliflower and Seasoning

• 2 1/4 to 2 1/2 pound (1 to 1 1/8 kgs) head of cauliflower, cut into small florets
• 2 tablespoons finely chopped fresh sage leaves
• 2 tablespoons capers (brine-packed), drained
• 2 large or 3 regular cloves garlic, minced
• 1/2 teaspoon finely grated lemon zest
• Crushed red pepper flakes, to taste
• Salt and freshly ground black pepper, to taste
• 3 tablespoons olive oil (2 tbsp for roasting or sautéing, 1 tbsp for crumbs, plus drizzle)

Cheeses and Toppings

• 2 cups (6 ounces or 170 grams) coarsely grated Italian Fontina cheese (Val d’Aosta variety preferred)
• 1/2 cup (125 grams) ricotta cheese
• 1/2 cup (25 grams) panko (plain Japanese-style breadcrumbs)
• 1/3 cup (30 grams) finely grated pecorino romano cheese
• 2 tablespoons finely chopped fresh parsley leaves

Instructions

1. Cook the Farro: Rinse and drain the farro. If you prefer quicker cooking, soak the farro overnight in 3 cups of water or broth. Then simmer on the stove for about 10 minutes, or cook directly for about 30 minutes until tender, draining any excess liquid. Alternatively, use a rice cooker on the quick setting until tender. Transfer cooked farro to a large bowl.
2. Parcook the Cauliflower: Choose your cooking method. If roasting, preheat oven to 425°F (220°C). Brush a large baking sheet with 2 tablespoons olive oil. Spread cauliflower florets evenly, drizzle with 1 more tablespoon olive oil, season with salt and black pepper. Roast for 20 minutes until lightly browned and crisp-tender. Then reduce oven temperature to 400°F (205°C). If sautéing, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add half the cauliflower, cook tossing occasionally until lightly browned and tender, about 6-7 minutes. Transfer to the bowl with farro. Repeat with the remaining cauliflower and olive oil. Heat oven to 400°F.
3. Assemble the Casserole: To the bowl with farro and cauliflower, add sage, capers, minced garlic, lemon zest, crushed red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine, then fold in the grated Fontina cheese. Oil a 10-inch ovenproof frying pan or equivalent baking dish. Spread half the mixture evenly on the bottom. Dollop rounded tablespoons of ricotta cheese over the mixture, leaving spaces. Spread the remaining farro and cauliflower mixture evenly on top.
4. Prepare the Crumb Topping: In a small bowl, mix panko breadcrumbs with pecorino romano cheese, chopped parsley, and 1 tablespoon olive oil until combined. Sprinkle evenly over the casserole.
5. Bake: Bake the assembled casserole in the 400°F oven for 20 minutes, until the top is browned and crusty. Remove and serve warm.

Notes

• Farro can be cooked up to 3 days ahead and stored in an airtight container in the refrigerator.
• Cooked cauliflower can be prepared 2 days in advance for convenience.
• For best crispiness, add the breadcrumb topping just before baking.
• The casserole keeps well in the fridge for several days and freezes well for longer storage.
• Use vegetable broth instead of water to cook farro for extra flavor.
• Adjust crushed red pepper flakes to your heat preference or omit entirely for mild flavor.

Keywords: cauliflower casserole, baked farro, vegetarian main dish, Italian casserole, roasted cauliflower, cheesy farro bake