Moroccan Spiced Cauliflower Farro Bowls with Pomegranate Drizzle
A wholesome and aromatic bowl bursting with flavors
This Moroccan-inspired bowl combines roasted spiced cauliflower with nutty farro and a refreshing pomegranate drizzle for a delightful culinary experience.
- 1 h 30 min
- 4
- Intermediate
Ingredients
Moroccan Spiced Cauliflower
Farro Base
Pomegranate Drizzle
Preparation
Marinating the Spiced Cauliflower
Preheat Oven
Preheat the oven to 400°F (200°C).
Make Spice Mix
In a large bowl, combine olive oil, cumin, coriander, smoked paprika, cinnamon, salt, and pepper.
Coat Cauliflower
Toss the cauliflower florets in the spice mixture until well-coated.
Preparing the Farro
Rinse Farro
Rinse the farro under cold water.
Toast Farro
In a saucepan, heat olive oil and add farro, toasting lightly for 3-4 minutes over medium heat.
Toast the farro slightly before boiling to enhance its nuttiness.
Cook Farro
Add vegetable broth and salt, then bring to a boil. Reduce heat and simmer for about 30 minutes or until farro is tender.
Cooking Process
Roast Cauliflower
Arrange seasoned florets on a baking sheet and roast in the preheated oven for 25-30 minutes or until golden brown and tender.
Simmer Farro
Simmer farro until the liquid is absorbed or grains are slightly chewy, then drain excess liquid if necessary.
Prepare Pomegranate Drizzle
In a small saucepan, simmer pomegranate juice, honey, and lemon juice over low heat until reduced by half, approximately 10 minutes.
Plating & Serving
Moroccan Spiced Cauliflower Farro Bowls with Pomegranate Drizzle
Moroccan Spiced Cauliflower Farro Bowls with Pomegranate Drizzle
Plate the Bowl
Serve the farro on individual plates, topped with roasted cauliflower, and finish with a generous drizzle of pomegranate reduction.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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