Sun-Drenched Cauliflower and Farro Cacciatore

Introduction

Benvenuti! Today, my garden offers the last of the sun-drenched San Marzano tomatoes and the first sturdy heads of cauliflower. In the spirit of cucina povera, I have gathered these with farro—the ancient grain of my ancestors—to create a dish that is both humble and regal. This is a chunky, textured celebration of the harvest, where the bite of the cauliflower meets the chew of the grain, all bathed in a sauce that has simmered until it whispers of the wood-fire. It is simple, soul-warming, and finished with a pour of my neighbor's liquid gold olive oil.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1.5 cups pearled farro, rinsed
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 red onion, chopped into thick wedges
• 3 cloves of garlic, smashed
• 1 jar (28 oz) whole peeled San Marzano tomatoes, crushed by hand
• 1/2 cup Taggiasca or Kalamata olives, pitted
• 2 tablespoons salt-packed capers, rinsed
• 1 teaspoon dried oregano
• 1/2 cup toasted walnuts, roughly chopped
• A handful of fresh flat-leaf parsley, torn
• Sea salt and cracked black pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F). Toss the cauliflower florets with two tablespoons of olive oil and a pinch of salt on a large baking sheet. Roast for 20-25 minutes until the edges are charred and caramelized.
2. While the cauliflower roasts, bring a large pot of salted water to a boil. Add the farro and cook until al dente, about 15-20 minutes. Drain and set aside.
3. In a heavy-bottomed pan or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the onion wedges and garlic, sautéing until they are soft and fragrant but not browned.
4. Stir in the hand-crushed tomatoes, olives, capers, and oregano. Let the sauce simmer gently for 15 minutes to allow the flavors to marry and thicken slightly.
5. Fold the roasted cauliflower and the cooked farro into the tomato sauce. Let it cook together for another 5 minutes, adding a splash of water if it becomes too thick.
6. Taste and adjust the seasoning with salt and plenty of black pepper. Remember, the capers and olives provide a natural saltiness.
7. Divide into bowls and top generously with the chopped toasted walnuts and fresh parsley. Finish with a final, generous drizzle of your best extra virgin olive oil.

Serve this in wide, shallow bowls and do not be shy with the black pepper. It is a dish that invites you to slow down and savor the changing seasons. Until the next harvest, buon appetito!

Isabella