Farro Cauliflower Kale Gratin with Fresh Chickpea Salad
A hearty two-part meal featuring a creamy baked farro gratin loaded with tender cauliflower, kale, and melted Gruyere cheese, served alongside a refreshing chickpea salad with red onions and cucumbers. The gratin combines wholesome grains with vegetables in a rich, bubbly casserole that's perfect for cooler weather, while the bright chickpea salad adds a crisp, tangy contrast. This satisfying combination works well for family dinners or meal prep, offering both comfort and freshness in one complete dish.
Ingredients
- 1 cup Farro, uncooked
- 12 oz Cauliflower, florets
- 1 bunch Kale, stems removed and leaves chopped
- 2 cloves Garlic, chopped
- 4 oz Cheese, Gruyere, shredded, divided
- 1 Tbsp Butter
- 2 tsp Italian seasoning
- ½ cup Stock, any type
- ¼ cup Heavy cream
- ½ Onions, medium, red, chopped
- 2 tsp Lemon zest
- 1 Tbsp Vinegar, red or white wine
- 2 tsp Mustard, Dijon
- 2 tsp Honey
- 2 Tbsp Oil, olive
- 8 oz Cucumbers, chopped
- 1 can Beans, garbanzo, 14 oz, drained and rinsed
Instructions
- 1
Heat oven to specified temperature
- 2
Melt butter in Dutch oven over medium heat
- 3
Add garlic and saute until fragrant
- 4
Add cauliflower, kale, Italian seasoning, and stock and cook until vegetables are tender
- 5
Fold in farro, cream, and first portion of cheese and stir to combine
- 6
Cook until heated through and bubbly
- 7
Season to taste with salt and pepper
- 8
Top gratin with remaining cheese
- 9
Cover and transfer to oven to bake
- 10
Combine chickpeas, onions, and cucumbers with vinaigrette
- 11
Season chickpea salad to taste with salt and pepper
- 12
Remove cover from gratin and return to oven
- 13
Bake until top is golden brown
- 14
Divide gratin among serving plates and serve with chickpea salad
Tips
Make sure to drain and rinse the chickpeas thoroughly to remove excess sodium and improve texture.
The gratin can be assembled ahead of time and refrigerated before the final baking step.
For extra flavor in the chickpea salad, let it marinate for 15-20 minutes before serving.
Good to Know
Refrigerate gratin and chickpea salad separately for up to 3 days. Reheat gratin in oven at 350F until warmed through.
Gratin can be assembled up to 1 day ahead before final baking. Chickpea salad improves with 2-4 hours marinating time.
Serve gratin hot from the oven with chickpea salad at room temperature or lightly chilled.
Common Mistakes
Don't skip draining chickpeas to avoid watery salad
Avoid overcooking kale to prevent mushy texture
Don't skip the covered baking step to ensure even cooking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, this recipe is already vegetarian. Just ensure your stock is vegetable-based rather than chicken or beef stock for a fully vegetarian meal.
How long will the leftovers keep?
Both components will keep in the refrigerator for up to 3 days. Store them separately and reheat the gratin in the oven while serving the salad cold.
Can I freeze the gratin?
The gratin can be frozen for up to 2 months. Thaw overnight in refrigerator before reheating. The chickpea salad doesn't freeze well due to the fresh vegetables.