Roasted cauliflower, fennel and farro pilaf
Roast
Armenian cuisine
Roasting
This is a substantial side dish or vegetarian (vegan if you use agave nectar for the honey) main course and makes a great next-day lunch. It goes great with roast chicken or lamb, and I've also just thrown chopped leftover roast chicken into it. I like the spiced roasted cauliflower and fennel, but if you don't like spices with fennel, you could use red onion instead. You can also vary the spices to your taste and depending on what you have on hand - honestly the amounts given are very approximate, so you can make it more/less spicy if you like. A note about the farro - I use Bluebird Grains Emmer Farro that I get at a local farmers' market and it seems to take a bit longer to cook than other brands I've used in the past, so you may want to check your farro after 30 minutes.
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