Slow Roasted Cauliflower Bowl

If you’re looking for something nourishing, comforting, and freaking delicious, look no further! This Slow Roasted Cauliflower Bowl is it!

It features satiating farro, slow roasted cauliflower that is seasoned with deep and smoky paprika, sweet and tangy grainy mustard dressing, salty feta, crispy shallots, and crunchy pepitas. It’s loaded, and each component to the bowl kicks up that flavor profile, adds interesting texture, and harmonizes beautifully with everything else!

Let’s get started, people!

Ingredients

Cauliflower

1 medium head cauliflower
3 tbsp olive oil
2 tsp salt
1½ tsp smoked paprika
1 tsp black pepper
1 tsp brown sugar

Crispy Shallots

1 medium shallot
2 tbsp olive oil
Pinch of sea salt

Grainy mustard sauce

2 tbsp whole grain dijon mustard
2 tbsp honey
3 tbsp greek yogurt or mayonnaise
1 ½ tbsp olive oil

Farro

8 oz farro
3 cups water

Toppings

½ cup pepitas
¼ cup feta

 

Directions:

1. Preheat the oven to 425 Fahrenheit. Roughly chop the cauliflower into large florets, about 2 inches at the widest point. In a large bowl, toss the cauliflower, 3 tbsp of olive oil, salt, smoked paprika, black pepper, and brown sugar until evenly coated. Place on a dark baking sheet into a single layer. Bake for 45 minutes, then cover with aluminum foil and continue baking for 5-7 additional minutes.
2. While the cauliflower is cooking, prepare the farro according to package directions and set aside.
3. In a separate pan, prepare the shallots. Preheat the pan with olive oil and salt to medium heat. Slice the shallot into thin disks and add to the hot pan. Stirring occasionally, allow the shallots to crisp, about 7-10 minutes. If the shallots begin to burn, reduce the heat slightly and remove any burned pieces from the pan. Set aside crispy shallots when finished.
4. Prepare honey mustard dressing by whisking together the mustard, mayo, honey, and olive oil until combined.
5. Assemble bowls by portioning the farro and cauliflower into four separate bowls. Top with honey mustard dressing, crispy shallots, feta, and pepitas and serve your Slow Roasted Cauliflower Bowl warm!
   1. Note: for meal prep, combine cauliflower, farro, and crispy shallots to be reheated before serving. Top the reheated bowl with dressing, feta, and pepitas.

Slow Roasted Cauliflower Bowl

Yield: 5 Bowls

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This Slow Roasted Cauliflower Bowl features satiating farro, slow roasted cauliflower that is seasoned with deep and smoky paprika, sweet and tangy grainy mustard dressing, salty feta, crispy shallots, and crunchy pepitas. It's loaded, and each component to the bowl kicks up that flavor profile, adds interesting texture, and harmonizes beautifully with everything else!

Print

Ingredients

Cauliflower

• 1 medium head cauliflower
• 3 tbsp olive oil
• 2 tsp salt
• 1½ tsp smoked paprika
• 1 tsp black pepper
• 1 tsp brown sugar

Crispy Shallots

• 1 medium shallot
• 2 tbsp olive oil
• Pinch of sea salt

Grainy mustard sauce

• 2 tbsp whole grain dijon mustard
• 2 tbsp honey
• 3 tbsp greek yogurt or mayonnaise
• 1 ½ tbsp olive oil

Farro

• 8 oz farro
• 3 cups water

Toppings

• ½ cup pepitas
• ¼ cup feta

Instructions

1. Preheat the oven to 425 Fahrenheit. Roughly chop the cauliflower into large florets, about 2 inches at the widest point. In a large bowl, toss the cauliflower, 3 tbsp of olive oil, salt, smoked paprika, black pepper, and brown sugar until evenly coated. Place on a dark baking sheet into a single layer. Bake for 45 minutes, then cover with aluminum foil and continue baking for 5-7 additional minutes.
2. While the cauliflower is cooking, prepare the farro according to package directions and set aside.
3. In a separate pan, prepare the shallots. Preheat the pan with olive oil and salt to medium heat. Slice the shallot into thin disks and add to the hot pan. Stirring occasionally, allow the shallots to crisp, about 7-10 minutes. If the shallots begin to burn, reduce the heat slightly and remove any burned pieces from the pan. Set aside crispy shallots when finished.
4. Prepare honey mustard dressing by whisking together the mustard, mayo, honey, and olive oil until combined.
5. Assemble bowls by portioning the farro and cauliflower into four separate bowls. Top with honey mustard dressing, crispy shallots, feta, and pepitas and serve your Slow Roasted Cauliflower Bowl warm.

Notes

For meal prep, combine cauliflower, farro, and crispy shallots to be reheated before serving. Top the reheated bowl with dressing, feta, and pepitas.

Nutrition Information

Yield 5 Serving Size 5 Bowls
Amount Per Serving Calories 361Total Fat 25gSaturated Fat 4gCholesterol 1mgSodium 1251mgCarbohydrates 29gFiber 5gSugar 12gProtein 10g

Nutrition information isn’t always accurate.