Cauliflower and Broccoli Farro

Every time I make farro I am surprised a how much I like it and wonder why I don’t make it more often.  Every single time.  But then I forget.  Months go by.  I don’t make farro, a bag sits in the pantry. Then I make a dish using farro and…am surprised by how much I like it.  It is a sad tale, but it is true.

Cauliflower & Broccoli Farro IMG_3555

This time it was the cauliflower and broccoli that grew in my garden that compelled me to make some farro.  I had a recipe from I have made several times for King Tut’s Cauliflower Farro that called only for cauliflower, but wanted more color, so I added the broccoli.  This would be good with other vegetables as well.

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Cauliflower & Broccoli Farro

Adapted from

1 1/2 cups farro

2 Tbsp olive oil

1 small head cauliflower (or half a medium head), broken into small florets (from the garden)

1 small head broccoli, broken into small florets (from the garden)

1 onion, diced

1 carrot, diced

1 celery stalk, diced

Kosher salt, to taste

2 Tbsp fresh lemon juice


Bring a larg pot of lightly salted water to a roiling boil. Cook the farro at a boil until tender, about 25 minutes.  Drain and set aside.

While the farro cooks, heat the oil in a large skillet over medium heat.  Cook the cauliflower, broccoli and onion until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. (I like to cover the skillet for at least half the cooking time)

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Add the carrot, celery and salt to the vegetable mixture, continue cooking and stirring until cauliflower is completely tender, about 7 to 10 minutes.

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Combine the farro and vegetables in a large bowl, stir to mix evenly.  Pour the lemon juice over the mixture and stir.


Serve immediately and enjoy!

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Serves 3 to 4.



One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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