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Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Place water in a medium saucepan and bring to a boil. Once boiling, add farro and salt, then stir for a few seconds. Reduce heat to low and simmer until farro is tender, 10-15 minutes. When the farro is done, drain and return to the pan; cover to keep warm.

  • 3 cups water
  • 2/3 cup farro, quick-cooking
  • 1/4 tsp salt

• STEP 3

  Meanwhile, wash and dry the fresh produce.

  • 1/2 medium head cauliflower
  • 1/2 lb green beans
  • 1 lemon
  • 1/2 small bunch italian (flat-leaf) parsley

• STEP 4

  Separate cauliflower into 2-inch florets and cut stems into bite-sized pieces. Transfer to baking a sheet pan.

• STEP 5

  Drain and rinse chickpeas. Add to the baking sheet with the cauliflower, drizzle with oil, then season with salt and pepper; stir to coat and spread out in an even layer.

  • 1 (15 oz) can garbanzo beans (chickpeas)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

• STEP 6

  Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until cauliflower and chickpeas are golden brown and tender, about 20 minutes. Remove from oven.

• STEP 7

  Meanwhile, trim and halve green beans crosswise. Transfer to another baking sheet. Drizzle with oil, then season with salt and pepper; toss to coat and spread out in an even layer.

  • 2 tsp extra virgin olive oil
  • 1/8 tsp salt
  • 1/8 tsp black pepper

• STEP 8

  Add green beans to the oven and roast until charred in spots and tender-crisp, 8-10 minutes. Remove from oven.

• STEP 9

  Meanwhile, preheat a skillet over medium-high heat.

• STEP 10

  While the skillet heats up, peel and mince shallot and garlic.

  • 1 shallot
  • 1 clove garlic

• STEP 11

  Once the skillet is hot, add butter and swirl to coat the bottom. Add shallot and garlic; cook, stirring frequently, until fragrant, about 1 minute.

  • 1 tbsp vegan butter, plant-based

• STEP 12

  Add broth to the skillet and bring to a boil. Once boiling, reduce heat to medium and simmer until reduced by half, 4-5 minutes.

  • 3/4 cup chicken or vegetable broth

• STEP 13

  Meanwhile, zest and juice half of the lemon into a small bowl. Cut remaining lemon into wedges and set aside for serving.

• STEP 14

  Drain and mince capers. Add to the bowl with the lemon zest and juice.

  • 2 tbsp capers

• STEP 15

  Add lemon zest, lemon juice, capers, more butter, salt, and pepper to the skillet. Continue to cook, stirring frequently, until sauce thickens slightly, 1-2 minutes more. Remove from heat.

  • 1 1/2 tbsp vegan butter, plant-based
  • 1 pinch salt
  • 1 pinch black pepper

• STEP 16

  Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the lemon sauce and stir to combine.

• STEP 17

  Divide farro, green beans, cauliflower, and chickpeas between plates; spoon lemon-caper sauce over cauliflower and chickpeas. Serve with lemon wedges for squeezing and enjoy!