Apricot Ginger Teriyaki Glazed Roasted Cauliflower Steaks with Herbed Farro and Toasted Almonds

Apricot Ginger Teriyaki Glazed Roasted Cauliflower Steaks with Herbed Farro and Toasted Almonds

This colorful vegetarian main features the sweet-savory pop of Coo Moo Jams Apricot Ginger Teriyaki Glaze brushed onto roasted cauliflower steaks, served over nutty herbed farro and finished with crisp shallots and toasted almonds. The glaze caramelizes for beautiful color and an irresistible balance of fruit, ginger, and umami.

Ingredients

• 1 cup farro, rinsed
• 2 1/4 cups low-sodium vegetable broth or water
• 1 medium head cauliflower (about 1.5 to 2 pounds)
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1/2 cup Coo Moo Jams Apricot Ginger Teriyaki Glaze (product page)
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon toasted sesame oil
• 2 medium shallots, thinly sliced
• 1/3 cup whole almonds, roughly chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped (optional)
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Microgreens or baby arugula for garnish (optional)

Instructions

1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
2. Cook the farro: In a medium saucepan combine rinsed farro and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover and cook 20 to 25 minutes until tender but still chewy. Drain any excess liquid. Stir in 1 tablespoon olive oil, lemon juice, chopped parsley and mint, salt and pepper to taste. Keep warm.
3. Prepare the cauliflower steaks: Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Slice the cauliflower straight down through the center to make 3/4-inch to 1-inch thick ‘steaks’ (you should get 2 to 3 good steaks and some loose florets). Place steaks and loose florets on the baking sheet.
4. Brush both sides of the cauliflower steaks with 2 tablespoons olive oil and season lightly with salt and pepper. Roast in the preheated oven for 20 minutes, flipping once halfway through.
5. While cauliflower roasts, make the glaze blend: In a small bowl whisk together 1/2 cup Coo Moo Jams Apricot Ginger Teriyaki Glaze, soy sauce and toasted sesame oil. Taste and add a pinch of red pepper flakes if you want a subtle heat.
6. After 20 minutes, remove the pan from the oven and brush the top side of each cauliflower steak generously with half of the glaze mixture. Return to oven and roast 8 to 10 more minutes until edges are caramelized and glaze is sticky. Brush again with remaining glaze and roast another 2 minutes to set. If using loose florets, toss them in glaze and return to oven for the final caramelizing.
7. Meanwhile, toast shallots and almonds: Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add sliced shallots and cook, stirring often, until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon to paper towel to drain. In the same skillet toast chopped almonds for 2 to 3 minutes until fragrant, watching carefully so they do not burn. Set aside.
8. Plate: Spoon a generous bed of herbed farro onto each plate. Top with a glazed cauliflower steak. Scatter toasted almonds and crispy shallots over the top. Finish with a few pinches of chopped parsley, a drizzle of any remaining glaze warmed gently, and microgreens or baby arugula for brightness.
9. Serve immediately. Leftovers: Store components separately in airtight containers for up to 3 days. Reheat cauliflower briefly in a 350 degrees F oven to refresh the glaze and texture.

Creative use of the product

Besides glazing the cauliflower, warm 2 tablespoons of Coo Moo Jams Apricot Ginger Teriyaki Glaze with a splash of olive oil and lemon juice to make a finishing vinaigrette to toss with the farro or to spoon over roasted vegetables on the side. The glaze’s built-in ginger and garlic layers add instant complexity without extra prep.

Notes

• For a heartier plate add a pan-seared halloumi slice or grilled tempeh alongside the cauliflower.
• To make this gluten-free, substitute pearl millet or quinoa for the farro and use tamari.