Marry-Me Cauliflower
with Sun-Dried Tomatoes & Farro
For a veggie-forward twist on the social media-trending "Marry Me Chicken", we coat pan-roasted cauliflower in a velvety sauce of tarragon and sun-dried tomatoes. Lemon juice brightens the rich coconut cream sauce, making this farro bowl worthy of a marriage proposal.
INGREDIENTS
- 3/4 cup farro
- 1 oz sun-dried tomatoes
- 1 lemon, zested, half juiced, and half cut into wedges (divided)
- 2 tbsp cornstarch (divided)
- 1 cauliflower head, cut into florets
- 1 shallot, peeled and thinly sliced
- 2 garlic cloves, peeled and thinly sliced
- 5.5 oz coconut milk
- 0.25 oz tarragon, leaves chopped
- 1 tsp olive oil*
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Cover farro and a pinch of salt with 1 inch cold water in small saucepan and bring to a boil over high heat. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain and return grains to saucepan, off heat. Stir together sun-dried tomatoes, lemon zest, just 2 tsp lemon juice, 1 tsp olive oil, and a pinch of salt and pepper in small bowl. (4-serving meal: 4 tsp lemon juice, 2 tsp olive oil)
Stir together just 1½ tbsp cornstarch and 1 cup water in small bowl and set aside. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add cauliflower and a pinch of salt and pepper and cook, shaking pan occasionally, until deeply browned and crisp-tender, 10 to 12 minutes. Add shallot, ½ tsp salt, and a pinch of pepper and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add coconut milk and cornstarch mixture, whisk until smooth, and cook until slightly thickened and cauliflower is tender, 5 to 7 minutes. Turn off heat, add tarragon and just 2 tbsp lemon juice, and stir to combine. (4-serving meal: use 3 tbsp cornstarch, 2 cups water, ¼ cup vegetable oil, 1 tsp salt, ¼ cup lemon juice) (TIPS: For the 4-serving meal, cook cauliflower in batches and return all cauliflower to pan before adding shallot. Keep remaining cornstarch for your own use.)
Divide farro between bowls and top with marry-me cauliflower. Sprinkle with sun-dried tomato topping and serve with lemon wedges. Dig in!