Farro with Balsamic Roasted Purple Cauliflower, Arugula, and Toasted Chickpeas
Author -Yields: 4 servings
Ingredients
- 1 cup farro
- 3 cups vegetable broth or water
- 1 small head cauliflower cut into bite-sized pieces and florets (about 5-6 cups)
- 2 tablespoons olive oil plus more as needed
- 1 tablespoon balsamic vinegar plus more as needed
- 2 tablespoons fresh rosemary chopped (or 1 dried, crushed)
- 1 1/2 cups toasted chickpeas (you can also use a commercial toasted chickpea brand or regular cooked chickpeas
- 4 cups arugula
- Olive oil for drizzling
- Sea salt and black pepper
Instructions
- Preheat the oven to 400F.
- Place the farro and broth or water in a pot. Bring to a boil and reduce to a simmer. Simmer the farro with a lid on the pot, slightly ajar, till the water is absorbed and grain is cooked (about 25-30 minutes for pearled farro, and up to 45 for regular farro).
- While the farro cooks, toss the cauliflower with the olive oil, vinegar, rosemary and sea salt and black pepper to taste. Roast it for 25 minutes, or until golden and just crispy.
- Divide arugula onto four plates. Top each with a quarter of the cooked farro, cauliflower, and toasted chickpeas. Drizzle each plate with extra olive oil and/or balsamic as desired. Enjoy!