Crusty Baked Cauliflower and Farro Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
