Moroccan Spiced Cauliflower Farro Bowls with Pomegranate Drizzle
This Moroccan-inspired bowl combines roasted spiced cauliflower with nutty farro and a refreshing pomegranate drizzle for a delightful culinary experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Spiced Cauliflower
- 1
Preheat Oven
Preheat the oven to 400°F (200°C).
- 2
Make Spice Mix
In a large bowl, combine olive oil, cumin, coriander, smoked paprika, cinnamon, salt, and pepper.
- 3
Coat Cauliflower
Toss the cauliflower florets in the spice mixture until well-coated.
Preparing the Farro
- 1
Rinse Farro
Rinse the farro under cold water.
- 2
Toast Farro
In a saucepan, heat olive oil and add farro, toasting lightly for 3-4 minutes over medium heat.
Tip: Toast the farro slightly before boiling to enhance its nuttiness.
- 3
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.
How to Make Moroccan Spiced Cauliflower Farro Bowls with Pomegranate Drizzle
Total time: 2 h · Yields 4 servings
- 1
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.
- 2
Simmer Farro
Simmer farro until the liquid is absorbed or grains are slightly chewy, then drain excess liquid if necessary.
- 3
Prepare Pomegranate Drizzle
In a small saucepan, simmer pomegranate juice, honey, and lemon juice over low heat until reduced by half, approximately 10 minutes.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.