Roasted Cauliflower Pesto Farro Bowls

I’ve been trying to post lots of recipes this summer that don’t require the use of an oven.

But. There are just too many good things that come out of my oven! So today, we roast! Turn up your air conditioning and let’s make some roasted cauliflower pesto farro bowls!

Recipe for healthy roasted cauliflower pesto farro bowls. With pesto coated whole grain farro, roasted veggies and tahini sauce!

We actually have an air conditioning vent that is positioned rightttt next to our kitchen island. So I like to stand over it when I get hot – yes, I am totally that person who shifts my cutting board over to the end of the island and will stand there chopping because it is nice and cool.

I am also that person that will carefully position myself in the same exact spot when we have guests over and the house heats up from all the extra bodies (because inevitably everyone ends up standing around in the kitchen drinking and snacking and chatting). And now my secret is out. I have a feeling there may be some competition for my air vent.

But anyway, whether your house is hot or cold, these bowls deserve to be made!

Because they are so full of good stuff. Both in taste and healthiness!

Recipe for healthy roasted cauliflower pesto farro bowls. With pesto coated whole grain farro, roasted veggies and tahini sauce!

Now, I won’t ramble on and on again today about how much I love farro. I will spare you from my endless chatter about how much I love this whole grain.

But! We are spicing it up a little today by tossing some cooked farro in a quick homemade arugula spinach pesto. Which may be my new favorite way to eat this whole grain.

Then! We’ll roast up some cauliflower and red onion in the oven until tender but just ever so slightly crisp.

And lastly! We’ll whisk together a quick little tahini sauce <— because holy moly I cannot get enough of it lately.

We’ll spoon it all into a bowl, top it off with some crunchy walnuts and the little sweet jewels that are dried cranberries…

Recipe for healthy roasted cauliflower pesto farro bowls. With pesto coated whole grain farro, roasted veggies and tahini sauce!

And then thank our oven for cranking out such lovely food. Before heading right back over to that air conditioning vent to cool off. Balance.

Yield: 4 to 6 servings

Roasted Cauliflower Pesto Farro Bowls

Prep Time:20 minutes

Cook Time:40 minutes

Total Time:1 hour

Recipe for healthy roasted cauliflower pesto farro bowls. With pesto coated whole grain farro, roasted veggies and tahini sauce!

Ingredients:

For the farro:

  • 1 tablespoon olive oil
  • 1 ½ cups pearled farro
  • 1 ¼ cups water
  • 2 ½ cups low-sodium vegetable broth

For the cauliflower:

  • 1 medium red onion, sliced
  • 1 head cauliflower (about 2 ¼ to 2 ½ pounds), florets chopped into bite-sized pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the pesto:

  • 2 cups lightly packed arugula
  • ½ cup lightly packed baby spinach leaves
  • ¼ cup unsalted sunflower seeds
  • 1 clove garlic, minced
  • ¼ to ½ teaspoon salt (to taste)
  • ¼ cup olive oil

For serving:

  • ¼ cup tahini
  • 1 ½ teaspoons freshly squeezed lemon juice
  • 1 ½ teaspoons pure maple syrup
  • 2 ½ tablespoons water
  • about 2 cups lightly packed arugula
  • ½ cup raw walnut halves, chopped
  • ½ cup dried cranberries

Directions:

  1. Preheat the oven to 400ºF.

For the farro:

  1. Set a medium saucepan over medium heat. Add in the olive oil. When hot, add in the farro and cook for 1 minute, stirring frequently. Add in the water and broth. Turn up the heat and bring to a boil. Cover, reduce the heat and let simmer for about 30 to 35 minutes, until the farro is tender but still slightly chewy. Drain off any excess liquid (if there is any) and add to a medium bowl.

For the cauliflower:

  1. Meanwhile, add the onion and cauliflower florets to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine and spread in an even layer.
  2. Bake for about 15 to 20 minutes, stirring once halfway through, until the veggies are tender but still have a slight bit of crunch.

For the pesto:

  1. While the farro and veggies are cooking, add the arugula, spinach, sunflower seeds, garlic and salt to the bowl of a food processor. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil. Process until smooth.

To serve:

  1. Add the pesto to the bowl with the farro and mix until evenly coated.
  2. In a small bowl, whisk together the tahini, lemon juice, maple syrup and water until smooth. Add additional water, a little at a time, if needed to get the sauce to a consistency that you can drizzle.
  3. Scoop some of the pesto coated farro onto a serving dish. Top with some of the fresh arugula, some of the cauliflower, a sprinkle of the walnuts and cranberries, and finally a drizzle of the tahini sauce.

I use pearled farro here to save time. If you use semi-pearled or whole farro, you’ll likely have to increase the cook time. You want the farro to be nice and tender but still a little chewy.

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