Roasted Grain Bowls
I’m sitting here shoveling this food into my face hole and I keep wondering what that B.O. smell is… Oh. It’s the unused scallions. Why even do they smell like that?! It’s kinda gross.
Not quite as yucky as dog toots, rotten stuff, or humidity. But, off-putting none-the-less.
Speaking of humidity, it’s kinda warm and rainy and humid today. Buuuuuut, tomorrow it’s gonna be in the 50s, Friday night it could freeze, and that, plus the blanket of leaves on our lawn, is making it feel like fall. Which makes me want to eat all the soup and bake all the things.
Today I baked an apple cake and some sandwich bread. I also roasted cauliflower for my lunch, even though what I really wanted were the Red and Green Enchiladas that I made a few weeks ago. But, I don’t have any tortillas and I didn’t want to go to the store or make them. I had the oven on and a bit of time before while the bread rose. I figured I should do something with the very old cauliflower that I’d forgotten about in the crisper. I tossed it with olive oil and salt and let it roast for a while.
I had frozen the leftover farro from the Kale and Farro salad that I made at the beginning of September. It was thawed and in the fridge, ready to be used. I added it to the baking sheet when the cauliflower was browned and delicious. Plus the stinky scallions, a smidge more salt, some Italian Hot Salt, and a grind of black pepper. It just needed to get warm and a bit crispy.
I’m sorry I said “stinky scallions”. That doesn’t make things sound delicious.
I wanted one more element, so I fried an egg in butter and popped it on top. Over-medium, so the yolk could run through the farro. Everything got topped with some local Sriracha and a bit of Maldon salt.
You could skip the egg and top it with a plomp of Fabanaise, to make it vegan. You could use brown rice, barley, or bulgur wheat instead of farro (maybe quinoa?? not sure how it would do – it could end up as tiny crispy bits… nope, that still sounds delicious). Just adjust your baking time accordingly. If you have broccoli, that would be perfect, carrots might be great, you could even use those green beans that are still growing in your garden. Treat this recipe as a starting point. Remember, you’re the boss of your meal. Make it how you want.
Roasted Grain Bowls
- 1 small head cauliflower, core removed, chopped into medium-sized pieces
- 1 1/2 T olive oil
- 1/2 t salt, divided
- 2 C cooked farro (can sub: brown rice, barley, or bulgur wheat)
- 1/2 T chopped scallions
- freshly ground black pepper
- Italian Hot Salt (or a pinch of cayenne)
- 1/2 T unsalted butter or olive oil (optional)
- 2 eggs (optional)
- Sriracha, for serving
- Maldon salt, for serving
- Pre-heat the oven to 350°F.
- Toss the cauliflower with the olive oil and 1/4 teaspoon salt. Roast, turning once, until cauliflower is tender and browned, about 30 minutes (time may vary depending on your oven).
- Add the farro, the remaining 1/4 teaspoon salt, the scallions, black pepper, and Italian Hot Salt or cayenne. Toss with the cauliflower. Bake until the farro is hot and a bit crispy, about 5 minutes.
- Fry the eggs in hot butter to desired doneness.
- Divide the farro and cauliflower mixture between two plates and top each with a fried egg, some Sriracha, and some Maldon salt.