I love brownies, ice cream and potato chips as much as the next girl, but my absolute favorite dishes are both indulgent and healthy. Of course, for me healthy is a fuzzy category, less about calories and more about how they feel in my body. But foods that taste good and feel good are double winners. Creamy Greek yogurt with sweet, fragrant, local honey is high on the list of my most desired breakfast items. And there is nothing like pulling apart a steamed artichoke, enjoying each succulent leaf.
Roasted Cauliflower with Truffled Farro certainly falls into both the indulgent and the healthy categories. I adore roasted cauliflower, simply browned with just a bit of salt and pepper, the nutty flavor of the little florets is addictive. And who can argue with the unique, heady flavor of truffle oil? It does wonders for the simplicity of farro. If you haven’t experimented with farro, I highly recommend it. The bite of the nutty grain is lovely in warm, hearty dishes like this, but also works well tossed in salads and soups.
Roasted Cauliflower with Truffled Farro
1 head cauliflower
1 tablespoon olive oil
salt and pepper
1 cup pearled farro
1 celery rib
1/2 a medium onion
1/4 cup thinly sliced endive
1 teaspoon lemon juice
1 teaspoon black truffle oil
2 tablespoons shaved parmesan cheese
Preheat the oven to 400 degrees. Chop the cauliflower into florets. Toss the cauliflower with the olive oil, salt and pepper. Spread the florets on a greased baking sheet and roast for about 20-25 minutes until edges are brown.
Meanwhile, bring a large pot of salted water to a boil. Add the farro, onion, celery and carrot and cook about 25 minutes, until the farro is tender but firm. Drain the water and discard the onion, celery and carrot.
Toss the farro with the lemon juice and the truffle oil. Add in the cauliflower and salt and pepper to taste. Serve topped with the cheese.