Something About Cauliflower: Cauliflower & Farro
There’s something about cauliflower that makes me buy it even though it’s one of my least favorite vegetables. Maybe it’s the fond and tasty memories of my grandmother’s cauliflower dishes. She would make cauliflower fritters that were dipped in an egg-based batter, then fried until they were crisp and brown. The other, somewhat healthier way she made cauliflower was with oil, garlic and pasta. Both were delicious and comforting, but these recipes don’t cut it if you’re following a low-fat, plant-based diet. I wanted to stir up those memories of my grandmother’s cauliflower with all of the flavor and none of the guilt. For this recipe I used an instant pot to cook the cauliflower. The first batch came out mushy, so I cut the cauliflower into larger florets and adjusted the cooking time and temperature. You can make adjustments based on your experience using a pressure cooker. I’m also providing instructions for making the cauliflower on the stove top if you prefer that cooking method. The garlicky flavor and creamy texture of the cauliflower is a nice contrast to the nutty bite of the farro. There’s something about this cauliflower that’s comforting, familiar, current . . . and tasty. Thanks for being Vegi-curious.
Cauliflower and Farro
6 garlic cloves, chopped
½ teaspoon fennel seeds
¼ teaspoon crushed red pepper
1 head of cauliflower, cut into large florets
¼ cup water
1 cup farro, cooked according to package directions
Heat a medium saucepan over medium-high heat. Add a few tablespoons of water and the garlic. (You can use a light coating of olive oil if desired.) Cook until the garlic begins to brown. Add the fennel, red pepper, cauliflower and more water. Cover the pot and lower the heat to medium. Cook until the cauliflower is tender, adding more water if necessary. The idea is to use just enough water to prevent sticking yet having a little garlicky liquid to flavor the farro. Place the cooked farro and cauliflower into a large bowl. Mix well, breaking the florets into smaller pieces if desired. Season with salt and pepper to taste.
Instructions for Instant Pot:
Set the instant pot to saute. Add garlic and a little bit of water or olive oil and cook until browned. Add fennel seeds and red pepper and cook another 30 seconds. Add water. Change the setting to pressure cook on low. Cover and cook for 4 minutes. Quick release pressure and when safe, remove cover. Place the cooked farro and cauliflower into a large bowl. Mix well, breaking the florets into smaller pieces if desired. Season with salt and pepper to taste.