This satisfying plant-based casserole combines farro with broccoli and cauliflower. A creamy, vegan sauce is made from cashews. With comforting flavors, this makes a hearty dinner.
In a small pot, combine the farro and water. Bring to a boil. Reduce heat to a simmer and cover. Simmer, 20 to 25 minutes, until tender. If there is excess liquid, pour 1 cup of it over the cashews, to soak. Drain any excess liquid. Set aside
To Steam-Saute the Veggies:
In a medium saute pan, steam-saute the carrot with ¼ cup water. Cook until tender, 5-7 minutes. Add the garlic, broccoli, and cauliflower. Cook until hot, 5-7 minutes.
To make the Creamy Cashew Sauce: Place the cashews and their 1 cup of soaking liquid in a blender. Add the white wine vinegar, mustard, onion powder, salt, and pepper. Puree until creamy, 1-2 minutes.
To make and bake the Broccoli Cauliflower Farro Gratin Casserole:
Combine the farro with the steam-sauteed vegetables and creamy cashew sauce. Taste to adjust seasoning.
Pour the mixture into a 9x9 baking dish. Sprinkle on the breadcrumbs. Cover and bake 15 minutes. Uncover and bake 10-15 more minutes, until golden brown on top. Remove from the oven and let cool slightly before serving.
Enjoy!
Notes
Medium Ready In: 75 minutes Makes one 9x9 baking dish Servings: 6