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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.


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, fresh - 1/3 cup , chopped
  • Parsley, fresh - 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


  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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  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.



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