Recipes from MoMs

September 30 2020

Baked Farro & Cauliflower

By Jayme Eglin

(Dairy, Egg & Nut-Free)


1 Cup Farro

1 Head Cauliflower, chopped (I use the florets, stems and leaves.)

2 Tbsp. Vegan Butter (Use regular butter if not dairy-free.)

1 Onion, Diced

1 Clove Garlic, Minced

2 Tbsp. White Whole Wheat Flour

2 Cups Dairy Free Milk (I use Original Unsweetened Ripple, use regular milk if not dairy-free.)

1/2 Cup Vegan Parmesan Shreds (Use regular parmesan if not dairy-free.)

2 Tbsp. Nutritional Yeast, optional (Sub shredded cheddar if not dairy-free.)

Salt & Pepper

1/3 Cup Panko Bread Crumbs


  • Preheat oven to 350 degrees. 
  • Add faro to a large pot of water and bring it to a boil. Boil farro for 6 minutes, then add cauliflower to boiling water and boil together for another 6 minutes. Drain and set aside. 
  • Meanwhile, melt the butter in small saucepan over medium heat. Add onion and cook for 4 minutes, then add garlic and cook for 1 more minute. 
  • Whisk in the flour and whisk for 1 minute, then slowly pour in the milk while whisking. Simmer until thickened, about 7 minutes. Once the milk mixtures thickened, turn off the heat and whisk in cheese, nutritional yeast (if using), salt and pepper. 
  • Mix the farro, cauliflower and cheese sauce all together and pour into a casserole dish.
  • Sprinkle the top with bread crumbs, cover with foil and bake for 30 minutes. Remove the foil and switch oven to broil, broil for 3-5 minutes to brown the top (watch carefully so it doesn’t burn!)

Jayme is a MoM of 2-year-old twin boys. You can follow her on Instagram @messylittleeaters .

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