We tried this recipe: https://cooking.nytimes.com/recipes/1022682-farro-and-cauliflower-parmesan?smid=ck-recipe-iOS-share Our modifications: first, we increased the cauliflower to a full head, which we cut into medium florets, dried with paper towels, tossed with 2 tsp canola oil, salt, and black pepper, then oven-roasted at 425 for 25 mins. Then we added the roasted cauliflower to the casserole mixture. Second, we made some substitutions: to reduce salt we mixed 24 oz Rao’s marinara with 8 oz no-salt tomato sauce. We also used fresh minced parsley in lieu of dried oregano. Due to our sensitive smoke alarm, we used canola oil instead of olive oil. We also followed the instructions to stir in ½-¾ cup water after 40 mins (to ensure the farro cooked evenly). Finally, after the 15 min step, we sprinkled the panko topping and the mozzarella, and then we baked on the top rack level at 425 for 7 mins, followed by 2 mins on low broil. We served this with a French carrot salad. (Oct. 2021)
Cooking Adventures 