Grown-Up Comfort Food Cauliflower Farro Casserole

Dear Turkey,

I spent the last ten

Years thinking I didn't like

Capers, but I do!

Grown-Up Comfort Food Cauliflower Farro Casserole

(serves 4, adapted from Smitten Kitchen)

Ingredients:

- 1 c dried farro

- 3 c veggie broth (I used Better than Bouillon)

- salt and pepper

- 5 T olive oil, divided

- 4 c cauliflower, cut up, frozen is fine

- 2 T sage, fresh if you have it

- 2 T capers

- 3 cloves garlic, minced (I used jarred)

- 1 t lemon zest (dried is fine)

- 1 t red pepper flakes

- 2 c grated fontina

- 1/2 c ricotta

- 1/2 c panko

- 1/3 c grated pecorino romano

- 2 T parsley, fresh if you have it

Instructions:

- In a pot or a rice cooker, cook the farro in the broth until tender, 20-30 minutes. Pour off excess broth if there's a lot.

- Meanwhile, drizzle some olive oil on the cauliflower, sprinkle with salt and pepper, and roast at 425 F for 20 minutes. If you use a big enough baking dish you can just keep the cauliflower in there when you make the casserole. 

- Combine the fontina, garlic, capers, sage, lemon zest, red pepper flakes, and some more salt and pepper in a bowl. Then add this to the cauliflower and stir in the farro as well.

- Dollop the ricotta all over everything, and then combine the pecorino, parsley, panko, and a few more T of olive oil in a separate bowl and sprinkle this over the casserole.

- Bake at 400 F for 20 more minutes and then finish under the broiler.

Enjoy,

Tofu