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Roasted Cauliflower and Turnips
with farro saute / chimichurri sauce

Active: 35 min Total: 35 min
Fresh, flavorful chimichurri sauce adds tons of flavor to a simple dinner of roasted vegetables. While the oven does most the work for this meal, you'll have time to make a quick saute of chickpeas and farro to serve on the side.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Roasted Cauliflower and Turnips:
  • Cauliflower, medium - 1 head, chopped
  • Turnips - 12 oz, peeled and chopped
  • Oil, cooking - 1 Tbsp
  • Ginger (opt) - 1 tsp, grated
Spiced Farro and Chickpea Saute:
  • Farro, uncooked - 2/3 cup
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Chili powder - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp
  • Yogurt, plain or Greek - 1/4 cup
Chimichurri Sauce:
  • Cilantro - 1/3 cup, chopped
  • Parsley - 1/4 cup, chopped
  • Garlic - 2 cloves
  • Shallots - 1 clove, chopped
  • Capers - 1 Tbsp, drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/3 cup

Nutrition Facts

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Prep

  1. Cook farro - Double if making Wednesday’s meal. Bring a saucepan of water to boil (just like you would for boiling pasta). Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Make chimichurri sauce - Double if making Thursday’s meal. If prepping right before cooking, get oven heating before continuing with prep. Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt and oil (portion for the chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
  3. Cauliflower / Turnips - Prep as directed and combine. (Can be done up to 3 days ahead)
  4. Beans - Drain and rinse. Toss with chili powder, cumin and salt.

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Make

  1. Heat oven to 500F / 260C degrees.
  2. Spread cauliflower and turnips out onto a sheet pan and cover tightly with foil. Start by steaming vegetables in the oven for 8 minutes.
  3. Take veggies out of the oven and turn oven down to 450F / 232C degrees. Remove foil and toss veggies with cooking oil (portion for the veggies). Grate ginger over top and stir to combine. Season with some salt. Divide veggies between two sheet pans and roast for another 15 to 20 minutes, until golden and crispy. (You want to make sure they’re not crowded so they roast and caramelize correctly.)
  4. When veggies are nearly finished roasting, heat a skillet over medium heat. Add cooking oil (portion for the saute) and then beans. Saute until beans start to turn golden, 2 to 3 minutes. Add farro and continue cooking until farro is heated through. Stir in lemon juice and season with some salt and pepper.
  5. Enjoy farro saute and vegetables with chimichurri (remember to reserve half if doubled) and yogurt on top.

Nutrition Facts

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Reviews

Ratings

Original (74)
Gluten-free (3)
Paleo (5)
Vegetarian (8)

43 reviews

I could put that chimichurri sauce on just about anything. So good! I used parsnips instead of turnips. This was such a tasty combo and I look forward to many more lunches of this dish!

By: Angela
Posted: Jan 18, 2019
Diet: Vegetarian
0 Helpful

Used some carrots because had just one turnip.

By: Mark
Posted: Apr 15, 2018
Diet: Vegetarian
0 Helpful

I added some leftover quinoa on the side. Very flavourful meal.

By: Sara
Posted: Mar 31, 2018
Diet: Original
0 Helpful

Chimichurri MAKES this dish. So good, would put it on anything!

By: Lisa
Posted: Jan 03, 2018
Diet: Vegetarian
0 Helpful

absolutely ok but chimchurri matched prawns better

By: Cecilia
Posted: Dec 25, 2017
Diet: Original
0 Helpful

Chimichurri sauce is amazing; no turnips so I substituted for parsnip which was a great new veggie to try.

By: Kendra
Posted: Dec 15, 2017
Diet: Original
0 Helpful