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INGREDIENTS
FOR THE FARRO AND CAULIFLOWER:
- 1 ½ pounds cauliflower (about 1 small cauliflower head or 1/2 large cauliflower head), florets and tender stems cut into large bite-sized pieces
- 1 ¾ cups semi-pearled or pearled farro (about 12 ounces)
- 1 (32-ounce) jar good-quality marinara sauce
- ¼ cup olive oil
- ½ cup pitted kalamata or black olives, roughly chopped (optional)
- 8 garlic cloves, smashed and chopped
- 3 ounces grated Parmesan (about 3/4 cup finely grated)
- 1 ½ teaspoons granulated sugar
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon balsamic or sherry vinegar
- ½ teaspoon red-pepper flakes, or to taste (optional)
- 1 ½ teaspoons kosher salt
- Black pepper
FOR THE TOPPING:
- 1 cup panko
- 2 ounces grated Parmesan (about 1/2 cup finely grated)
- 1 tablespoon olive oil
- 8 ounces fresh mozzarella, sliced into rounds
Directions
- 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, onion powder, oregano, vinegar and red-pepper flakes. Season with the salt and a generous amount of black pepper. Pour in 1 2/3 cups water and stir well to combine. Cover the pan tightly with foil and bake in the oven for 40 minutes.
- 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 1/2 to 3/4 cup water, just to make sure the farro has enough liquid to become tender and saucy.)
- Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.
- 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.