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 .