Roasted Cauliflower and Turnips
with farro saute / chimichurri sauce

Name: Roasted Cauliflower and Turnips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 head Cauliflower, medium, chopped; 12 oz Turnips, peeled and chopped; 1 Tbsp Oil, cooking; 1 tsp Ginger (opt), grated; 2/3 cup Farro, uncooked; 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 1/2 tsp Chili powder; 1/2 tsp Cumin, ground; 1/2 tsp Salt; 1 Tbsp Oil, cooking; 2 tsp Lemon juice; 1/4 cup Yogurt, plain or Greek; 1/3 cup Cilantro, chopped; 1/4 cup Parsley, chopped; 2 cloves Garlic; 1 clove Shallots, chopped; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1/2 tsp Salt; 1/3 cup Oil, cooking

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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)
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)
Cauliflower / Turnips - Prep as directed and combine. (Can be done up to 3 days ahead)
Beans - Drain and rinse. Toss with chili powder, cumin and salt.

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Make

Heat oven to 500F / 260C degrees.
Spread cauliflower and turnips out onto a sheet pan and cover tightly with foil. Start by steaming vegetables in the oven for 8 minutes.
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.)
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.
Enjoy farro saute and vegetables with chimichurri (remember to reserve half if doubled) and yogurt on top.

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