Sliced thick and seared until golden, cauliflower gets the steak treatment. Precooked farro is easy to toss into a nutritious grain salad, and the fresh chermoula sauce is fragrant with toasted coriander and cumin.
What You Get
Crumbled feta cheese
Chermoula (Moroccan herb sauce)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 30 minutes
Total Time: 30 minutes
Trim the stem and remove the tough outer leaves from the cauliflower(s). Slice the cauliflower into 3 or 4 steaks about 1½ inches thick (1 large cauliflower should yield 3 steaks, or 2 small should yield 4, reserving any smaller pieces for another use.) Roughly chop the olives. Mince 1 clove of garlic. Coarsely chop the mint, including some of the stems (you should have about 1 cup).
In a cast-iron skillet or sauté pan over medium-high heat, warm 2 tablespoons olive oil. Working in batches if necessary, add the cauliflower steaks and cook until dark golden brown on the first side, 5 to 6 minutes. Flip and cook until tender and browned on the second side, 4 minutes longer. Season with salt and pepper. Transfer to a plate and keep warm.
Wipe out the skillet, return it to medium-high heat, and warm 1 tablespoon olive oil. Add the farro, spreading it out in an even layer, and toast until the kernels smell nutty and begin to crackle, 3 minutes. Add the garlic and ½ cup sliced almonds and stir until fragrant, 1 minute longer.
Transfer the farro mixture to a bowl, add the olives, chopped mint, and feta, and toss to coat. In a small bowl, whisk together chermoula, juice of 1 lemon, and 2 tablespoons olive oil. Drizzle half of the dressing over the farro mixture, season with salt and pepper, and stir to coat.
Transfer the cauliflower steaks to plates and drizzle the remaining chermoula on top. Spoon the toasted farro salad on the side and serve warm.