Cauliflower is one of my favorite veggies. Whenever there is a veggie tray around, I always gravitate to those sweet, crunchy little trees of yumminess. Raw cauliflower is even one of my favorite road trip snacks. I tend to be a boredom snacker, and big bags of raw veggies (specifically raw cauliflower) are a great way to munch on the road without eating thousands of calories worth of junk. In fact, I think I probably ate a whole head of cauliflower by myself on our drive down to Florida last year. Yum!
This dish is one of my favorite ways to use my favorite veggie! If you’re craving macaroni and cheese, but aren’t 100% ready to dive headfirst into a bucket of refined carbs, this casserole is a great substitute. Chewy, hearty, whole grain farro is mixed with tender cauliflower florets and then smothered in a gooey cheese sauce made with skim milk. The whole casserole is sprinkled with breadcrumbs and then baked until bubbly, browned and insanely delicious.
You could serve this as a great side dish for Sunday dinner (or supper, if you prefer) or, if you’re really craving some comfort food, pile a big heap of this into a bowl, crawl up on the couch infront of your favorite movie and enjoy it as a main dish.
If you’re not into cauliflower (gasp! shock! awe! horror!), you can easily use the cheese sauce in this recipe for any kind of veggie yumminess. It’d be delicious over broccoli, and this is also the cheese sauce I use when I make scalloped potatoes. Yum!