Recipe

Roasted Cauliflower and Farro Salad with Garlic Mint Brown Butter

INGREDIENTS

• 1 cup farro, prepared according to package directions 
• 5 cloves garlic, 3 chopped roughly, 2 grated to a paste 
• 1 head cauliflower, broken in to smaller, bite-size florets 
• 1 tsp rice wine vinegar 
• 1 tbsp olive oil 
• 1 pinch crushed red pepper (optional), ⅛ tsp or more 
• ¼ cup raw pumpkin seeds (pepitas) 
• 2 oz butter 
• 2 tbsp mint, chopped roughly 
• Grated zest of 1 lemon 
• Sea salt to taste, ⅛ teaspoon or more 
• Black pepper

INSTRUCTIONS

1. Preheat oven to 425. On an edged oven sheet, toss cauliflower, chopped garlic, teaspoon olive oil and teaspoon rice vinegar until well coated. Sprinkle a pinch of sea salt and the crushed red pepper if you like, and roast for 20 minutes, flipping veggies halfway through. When the cauliflower is browned in places and soft, remove from oven. 
2. While the cauliflower roasts, toast your pumpkin seeds. In a small skillet over a medium-heat, toast pumpkin seeds with a pinch of sea salt for about 3-4 minutes. Watch carefully, seeds and nuts burn very easily. Put nuts aside and wipe out skillet. 
3. In the nut skillet, we are going to brown the butter. Heat the pan on a medium heat and cook the butter. The butter will start to foam and bubble, swirl the pan and watch for the butter to turn golden tan to a nice mellow toasted brown. At this moment, remove from the heat, stir in the garlic paste, which will cook very quickly, and then the mint, which will sizzle and dry. 
4. In a large bowl, combine farro, cauliflower mix, and desired amount of brown butter (all of it, if you ask me). Divide to 4 plates, sprinkle with pumpkin seeds and lemon zest. Dig in, Baby!