Roasted Cauliflower and Mushroom Farro Bowl
If you're looking for a filling and healthy dish look no further! Our Roasted Cauliflower and Mushroom Farro Bowl is the perfect dish for dinner tonight or meal prep for the week.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Pot
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1 small head of cauliflower, cut into florets
- 8 ounces baby portobello mushrooms, quartered
- 1/3 cup plus 3 Tbsp Alessi Extra Virgin Olive OIl, divided use
- 1 1/4 cups Alessi Farro
- 2 1/2 cups vegetable broth
- 1/4 cup Alessi White Balsamic Vinegar
- 2 teaspoons fresh thyme (or 1/2 tsp dry)
- 1/4 cup Alessi Pine Nuts
- 2 4oz Vigo Feta Cheese
- Spinach, optional
- Grape tomatoes, optional
- Alessi Balsamic Reduction
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