Cauliflower Farro Bowl | Gordon Food Service
Soak the currants in hot water until soft, drain the liquid and set aside. Stem, seed, and clean the bell peppers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfs.com.
Ingredients
- 3 lbs. Italian Sausage
- 1 1/2 qt. Assorted Colored Peppers, chopped
- 2 qt. Ready-Set-Serve Cut Cauliflower
- 6 1/4 oz. Asparagus
- 1 1/2 cups Dried Currants
- 3 qt. Marinara Sauce
- 3/4 cup Grated Parmesan Cheese
- 35 g. Basil Leaves, fresh
- 1 qt. Hot Water
- 1 Tbsp. Vegetable Base
- 8.8 oz. Farro (half the bag)
- 4 oz. Yellow Onion, diced
- 1 tsp. Garlic, chopped
- 1 ea. Dried Bay Leaf
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