Crusty baked cauliflower and farro from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on March 15, 2026

    I made this to use up a head of cauliflower, and it exceeded expectations! Commenters have good suggestions. I pressed a few cherry tomatoes over the top when I slid this into the oven, and it's definitely a good addition. Prep takes a while, and there is serious cleanup involved; some of the steps can be done in advance. Like Smitten Kitchen, I think it's best to roast the cauliflower rather than steam it. Also note that the dish is very rich with cheese and oil. I'm not sure the ricotta is necessary

  • FieryFantail on September 09, 2024

    Used pearl barley instead of farro, added some mushrooms - it was very tasty

  • wkhull on November 24, 2023

    This dish was good, but I think I would have preferred a boat load of roasted mushrooms with the farro and cauliflower. And instead of plopping the ricotta in the middle, make a lasagna style cheese/bread crumb topping.

  • anya_sf on July 13, 2022

    I liked this much better than Ina's pasta version, where the cauliflower and pasta were both too crunchy for my taste. Roasting the cauliflower worked great. In place of fontina, I used a mixture of cheddar, gruyere, and toma cheeses, plus a full cup of ricotta which needed using, and was happy for the extra creaminess. Great with a cherry tomato salad on the side.

  • sandiegoveg on February 18, 2022

    So delicious, the kids had seconds! Omitted the fontina and just added a hearty handful of shredded mexican blend cheese. Took a full hour to make but worth it!

  • omegabeth on November 02, 2021

    Lovely! Great as is, but also super flexible—at various times I’ve swapped out some cauliflower for edamame to make something closer to main dish, tossed in small amounts of other leftover veggies, and mixed in broccoflower, which totally changed the look!

  • ecasey830 on January 23, 2017

    This was delicious! Will definitely be adding to the rotation

  • Emily Hope on January 19, 2017

    This was quite good! Rich without feeling super heavy, it's not exactly diet food, but healthier than mac and cheese. I didn't have ricotta so I mixed about 1/2 a cup of creme fraiche in with the farro and cauliflower. (I also added in some thyme leaves with the sage, which I'd do again.) I was worried it would be time-consuming, but it wasn't terrible--about an hour from start to finish. Served with the kale salad with anchovies and dates from Cook This Now, a nice match.

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