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The Dinner Winner

Meatless food for all!

Home » Season » Fall » Cauliflower Parmesan Bake

4 December 16, 2023 Dinner

Cauliflower Parmesan Bake


This is plant based comfort food at its best. Stick to your ribs goodness that will warm your belly and nourish your soul on a cold night. Best of all, it comes together very quickly and is almost entirely hands off. It’s basically throw everything in a dish and walk away. What could be better? This meal was so good, my family couldn’t even wait for me to snap a pic before they dove in.

Yield:8 servings

Recipe

For the Cauliflower and Farro

  • 2 pounds cauliflower (about 1 medium cauliflower head), florets and tender stems cut into large bite-sized pieces
  • 1¾ cups semi-pearled or pearled farro (about 12 ounces)
  • 1(40-ounce) jar good-quality marinara sauce
  • 1 2/3 cup water
  • ¼cup olive oil
  • ½cup pitted kalamata or black olives, roughly chopped (optional)
  • 6 garlic cloves, smashed and chopped
  • 3 ounces grated Parmesan (about ¾ cup finely grated)
  • 1½teaspoons granulated sugar
  • 1½teaspoons dried oregano
  • ½teaspoon red-pepper flakes, or to taste (optional)
  • 1½teaspoons kosher salt
  • Black pepper

For the Topping

  • 1 cup panko or homemade breadcrumbs
  • 2 ounces grated Parmesan (about ½ cup finely grated)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 8 ounces fresh mozzarella, sliced into rounds

Method

Step 1
Heat the oven to 425 degrees. In a 9-by-13-inch pan, combine the cauliflower, farro, marinara sauce, olive oil, olives (if using), garlic, Parmesan, sugar, oregano, and red-pepper flakes. Season with the salt and a generous amount of black pepper. Pour in 1⅔ cups water and stir everything well to combine. If your 9-by-13 does not have high sides, you might have to mix all the ingredients in a large bowl, then transfer to the pan. Cover the pan tightly with foil and bake in the oven for 40 minutes.

Step 2
Uncover the pan, stir, and continue baking uncovered until the farro is tender-chewy and the sauce is thick, about 15 minutes more. (If the farro has already soaked up all the sauce and the pan is looking dry, stir in ½ to ¾ cup water, just to make sure the farro has enough liquid to become tender and saucy.)

Step 3
Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan, salt, and olive oil.

Step 4
Turn on the broiler. Evenly cover the top of the farro with the panko topping. Top with the sliced mozzarella. Broil on the top rack, about 6 inches from the heat source, for 2 minutes, rotating the pan once and watching carefully for burning, until the panko topping is deeply browned and the mozzarella has melted.

If your oven, like mine has a very powerful broiler, use the convection fan instead of the broiler. Keep the oven on 425, turn on the fan, and cook until the mozzarella is a bit browned and bubbling, usually about 5 minutes.

Serve and enjoy!

This recipe is adapted from Sarah DiGregorio’s Farro and Cauliflower.

4

Categories: Dinner Tags: dinner, quick dinner

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Hi everyone... I love food, and think about it pretty much every waking minute. I started this blog because I've seen so many vegetarian blogs out there that put health first. I know that plants are delicious, so this blog puts taste above all else. Have a look around and see what you like! Dig deeper →

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