Cauliflower steaks with romesco sauce and garlicky chickpea farro! Have a bite and 💃💃💃! Romesco sauce is like a roasted red pepper version of pesto! Such a fun a flavourful alternative!
1 cup farro (uncooked)
2 cloves garlic, grated
2 tsp olive oil
1-2 tbsp lemon juice, to taste
1 can chickpeas, drained and rinsed
2 cups spinach, roughly chopped
1 head cauliflower
Drizzle of olive oil
2 tbsp parsley, chopped
2 tbsp toasted almonds, chopped
2 tbsp pomegranate arils
For the romesco sauce:
3 roasted red peppers
1/2 cup chopped tomatoes
1/2 cup almonds, toasted
1/4 cup fresh parsley
3 cloves garlic
1.5 tbsp red wine vinegar
2 tsp paprika
1/2 tsp smoked paprika
1/4- 1/2 tsp cayenne (depending on how spicy you like it)
3 tbsp olive oil
Cook farro according to package directions. When farro is cooked but still hot, stir in the spinach, chickpeas, garlic, olive oil, lemon juice, lots of black pepper and a pinch of salt, if needed. Allow spinach to wilt.
Preheat oven to 425F. Remove outer leaves and cut off cauliflower stem. Slice into 1/2″ thick pieces. Place on lined baking sheet, drizzle with olive oil and sprinkle with pepper. Bake for 30-35 minutes, flipping halfway through, or until golden. I popped my oven onto broil for a few minutes at the end to help it brown.
Meanwhile, prepare romesco sauce. Start by toasting the almonds (1/2 cup + 2 tbsp) in a dry pan over medium heat, stirring often. Remove 2 tbsp of toasted almonds for garnish and set aside. Put toasted almonds and remaining sauce ingredients into a food processor and blend until smooth.
To serve (if you wanna get fancy): put a few dollops of romesco sauce onto a plate and spread it out with a spoon. Add some farro, a cauliflower steak or two, and sprinkle with parsley, chopped almonds and pomegranate arils.