I have to thank my friend Patrick for convincing me to try farro, an ancient, Italian wheat grain that’s become our favorite pasta substitute. This one-pot farro with cauliflower and onions is comforting and crave-worthy, and I’ll be making this (or some variation of it) weekly as part of our increased efforts to adopt a healthier lifestyle. Farro is high in fiber, protein and magnesium and gives you energy while making you feel full longer.
For anyone who cringes at quinoa but wants to cut back on pasta made with refined flour, you’ve got to try farro! It has a slightly nutty flavor, cooks up al dente (allow 35 minutes) and actually maintains its firm texture when reheated as leftovers. It’s a miracle, I tell you!
This recipe is like the cauliflower love-child of my Pasta e Fagioli and Smitten Kitchen’s One-Pan Farro with Tomatoes, minus the beans. You simply throw water, farro, sliced onions, garlic, tomato paste and frozen cauliflower into the pot with a bit of olive oil and seasonings and fahgeddabouttit for 35 minutes, except for the occasional stir. It’s a fantastic vegan dish, but feel free to add a light sprinkling of fresh Parmesan, if you wish.
Over the past 11 months, you’ve (hopefully) come to know that when I push healthy food, it has to taste fabulous. This one-pot farro with cauliflower and onions has the seal of approval of everyone in my household — kids too — and will fill your home with the most enticing aroma. Go make it!
P.S. Farro is pronounced FAHR-Roh, and if you can trill your “Rs,” you’re an honorary Italian.
P.P.S. Mom wanted to name me “Fara,” pronounced “FAH-Rah,” but Dad thought it sounded too much like…well…you know. THANK YOU, DAD!!!