The cauliflower can easily be substituted with another vegetable depending on what is in season. Make sure that whatever vegetable you use is cut on the small side before stirring it in to the risotto, so that you get a little bit in every bite!
1 cup farro
2 cups boiling water
2 shallots, minced
1 clove garlic, minced
2 tablespoons olive oil
¼ cup dry white wine
5 cups vegetable or chicken stock
1 tablespoon butter
1 medium head cauliflower, cut in florets
3 tablespoons olive oil
Kosher salt and pepper
4 (8 ounce) skinless halibut fillets Available In Our Premium Subscription Box
½ cup all-purpose flour (we like King Arthur Flour white whole wheat)
1 tablespoon kosher salt
1 teaspoon cracked pepper
Lemon, for serving
½ cup basil pesto
Preheat oven to 425°F.
Cover farro with boiling water. Soak for 20-30 minutes and drain.
Toss cauliflower florets in olive oil, salt and pepper. Roast, tossing occasionally, until tender and golden brown, approximately 40-45 minutes.
In a large sauté pan over medium-high heat, add olive oil and shallots. Sauté shallots for 1-2 minutes until softened and translucent. Add garlic and stir until fragrant, about 30 seconds. Add drained farro and toast in the shallot and garlic oil for about 2 minutes. Add white wine and stir until the pan is almost dry. Reduce heat to low and begin adding stock in ½-cup additions, stirring well with each addition. Simmer uncovered, adding liquid when the pan is almost dry, until farro is tender and retains a bit of an "al dente" chew, approximately 25-30 minutes. Finish with 1 tablespoon of butter.
Combine flour, salt and pepper in a bowl. Dredge fillets in seasoned flour, dusting off any excess. Heat oil in a medium nonstick skillet over medium-high heat. Add halibut fillets and cook undisturbed for 3 minutes. The fish will develop a crust and be easy to release from the pan. Gently flip and cook for another 2-3 minutes.
Finish farro with roasted cauliflower. Place halibut fillets over cauliflower, top with pesto, and garnish with lemon wedges.