Roasted Cauliflower and Mushroom Farro Bowl

Rooted, Earthy, and Quietly Abundant

There are bowls that feel assembled, and then there are bowls that feel composed — the kind that come together slowly, with patience, and taste like they've been thought about. Roasted cauliflower and mushroom over farro is the latter. The oven does its quiet work, coaxing out depth and sweetness where rawness once lived. Farro, ancient and a little nutty, holds everything together without asking for attention. This is the sort of meal that rewards a Sunday afternoon, or any moment when you're willing to let the kitchen lead.

Ingredients

• 1 small head of cauliflower, cut into florets
• 8 ounces baby portobello mushrooms, quartered
• 1/3 cup plus 3 Tbsp Alessi Extra Virgin Olive OIl, divided use
• 1 1/4 cups Alessi Farro
• 2 1/2 cups vegetable broth
• 1/4 cups Alessi White Balsamic Vinegar
• 2 teaspoons fresh thyme (or 1/2 tsp dry)
• 1/4 cups Alessi Pine Nuts
• 2 - 4oz Vigo Feta Cheese
• Spinach, optional
• Grape tomatoes, optional
• Alessi Balsamic Reduction

Instructions

1. Place cauliflower and mushrooms on a foil lined cookie sheet, drizzle with 3 tbsp. olive oil, season with salt and pepper and roast in a 400-degree oven for 30 minutes, turning midway.
2. Meanwhile, bring farro and broth to a boil over high heat.
3. Reduce heat to low, cover and simmer for about 20 minutes or until grains have absorbed the broth.
4. Make vinaigrette by mixing olive oil, balsamic vinegar and thyme leaves in a small bowl. Set aside.
5. Place cooked farro in a large mixing bowl; add cauliflower mixture, pine nuts, and feta cheese.
6. Pour vinaigrette over and mix well.
7. Serve over a bed of spinach leaves garnished with grape tomatoes. Drizzle with reduction and serve.