Name: Baked Tomato Feta & Farro with Roasted Cauliflower & Cannellini Beans
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Dinner
Ingredients: 8 oz feta chunk; 3 cups cherry tomatoes; 3 cups cooked farro; 2 tsps red pepper flakes; 1 head cauliflower, chopped into 1” – 2” florets; 1 – 19oz can cannellini beans, rinsed; 4 TBs olive oil, divided; ¼ cup sun-dried tomatoes; 8 garlic cloves, minced; zest of 1 lemon; 2 TBs fresh basil, roughly chopped; 1 TB fresh oregano; salt & pepper

Ingredients

Scale

8 oz feta chunk

3 cups cherry tomatoes

3 cups cooked farro

2 tsps red pepper flakes

1 head cauliflower, chopped into 1” – 2” florets

1 – 19oz can cannellini beans, rinsed

4 TBs olive oil, divided

¼ cup sun-dried tomatoes

8 garlic cloves, minced

zest of 1 lemon

2 TBs fresh basil, roughly chopped

1 TB fresh oregano

salt & pepper

Instructions

Preheat the oven to 400°F.

Place the feta in the middle of a large baking dish and surround it with the cherry tomatoes. Drizzle 2 tablespoons of olive oil over the feta and tomatoes. Sprinkle with salt and pepper and the red pepper flakes. Toss to coat. Bake for 40 minutes.

Meanwhile, on a baking sheet, toss the cauliflower and cannellini beans with the remaining olive oil and sprinkle with salt. Bake on the rack below the feta and tomatoes for 40 minutes, tossing several times.

In a small food processor, blend together the lemon zest, garlic, sun-dried tomatoes, oregano, and basil until smooth.

When done baking, mix together the feta and tomatoes until it forms a creamy sauce. Add the cauliflower, cannellini beans, farro, and the sun-dried tomato paste. Stir to combine and season to taste with salt & pepper.

Serve immediately. Enjoy!

Baked feta and tomatoes with farro and roast cauliflower in a baking dish next to lemons and red pepper flakes

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