Cauliflower Giombatta

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Grocery List: Cauliflower Giombatta
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Cauliflower Giombatta with Golden Faro

Produce

9 oz. sliced mushrooms

1 large yellow onion 

red bell pepper

1 large head cauliflower 

1 lemon

Canned/Dried Foods

1 C. dried emmer/faro 

one 15 oz. can tomato sauce

one 15 oz. can no-salt chopped tomatoes

red wine to cook with (if needed)

white wine to cook with (if needed)

pitted Calamata olives (if needed)

Frozen Foods

None today

Meat/Fish/Poultry

None today

Chilled Foods/Dairy

 Field-Roast apple sausage

1 block Parmesan or shredded Parmesan

 

Nutritional Value: Cauliflower Giombatta

Nutritional Analysis

Cauliflower Giombatta

Per Serving

Calories: 630

Protein: 22 g

Carbohydrates: 68 g

Total Fat: 24 g

(Saturated Fat:) 3 g

Dietary Fiber: 15 g=

Cholesterol: 0 mg

Sodium: 250 mg

% calories from fat: 36.6 %

Serving Size:

Two Cups Giombatta with 1 dressed side salad.

Preparation Time: 1 hour and 30 minutes

Serves: 2-3

Ingredients:

1 C. – 6.8 oz. – faro mixed with 3-1/2 C. – 28 fl. oz. – water

Baked Cauliflower
1 large head cauliflower (Cut into bite-sized pieces) use -1 lb. – tonight
2 tsp. – .26 fl. oz. olive oil

Prep
¼ lb. – 4 oz. – thick-sliced mushrooms
1 clove – .11 oz. garlic(smashed and chopped)
large – 7.7 oz. – yellow onion (coarsely-chopped)
1 C. – 4.6 oz. – coarsely chopped red bell pepper
5 pitted – .18 oz. – Calamata olives (chopped)
¼ C. – .22 oz. chopped parsley

Chunky Red Sauce (If needed, Extra Recipe Info.) use- 10 oz. – in this recipe

1 grilled field-roast apple sausage – 3.1 oz. – (Thin-sliced)

Assemble and Bake
Brown Mushrooms
1 tsp. – .13 fl. oz. – olive oil
sliced mushrooms (from above)

Seared Onions and Peppers
1 tsp. – .16 fl. oz. – high heat canola oil plus 1 tsp. – .13 fl. oz. – olive oil
chopped yellow onion (from above)
coarsely chopped red bell pepper (from above)
1 C. – 8 oz. – white wine

Fixings for a green salad – 4.2 oz. per serving

thin-sliced field-roast apple sausage (from above)
5 pitted – .18 oz. – Calamata olives (chopped)
Juice from ½ a lemon – .68 fl. oz. –

1-1/2 C. cooked faro

¼ C. – .22 oz. chopped parsley
1 T. – .29 oz. – shredded Parmesan per serving.

Instructions:

  • One and one-half ours before dining …Bring faro and water that your started cooking this AM to a boil. Reduce heat to low, cover, and cook 45 minutes. Set a timer. When timer sounds, turn off burner and leave covered until ready to dine.

Baked Cauliflower

  • Wash and cut cauliflower into approximately one-inch floret pieces.
    Spread on an oiled cookie sheet and roast 20 minutes in a 400-degree oven.
    Turn after 12 minutes.
    Cook another 8-10 minutes.
    Remove from oven as they begin to char and brown.
    Set aside.
  • While the cauliflower bakes, prep remaining vegetables, make Red Sauce and Brown Sausages.

Make Chunky Red Sauce (Extra Recipe Info.)

Brown Apple Sausage

  • Slice sausages lengthwise and brown the entire package of sausage slices.
    Set one, whole, browned sausage aside for tonight’s meal.Thin slice tonight’s sausage when cool.
    Store remaining pieces in fridge.

Brown mushrooms

  • Brown mushrooms in olive in a large, high-sided saucepan.
    Remove from pan and set aside.

Sear onions and peppers

  • Heat olive and canola oil in same sauté pan until oil begins to shimmer. Add thin-sliced onion and red pepper toss until onion begins to char.
  • Add ½ C. white wine. Cook until wine cooks away.
  • Move browned onions and red pepper off the burner as you make green salads.

Make individual Green Salads

Finish assembly and final cooking

  • Measure ¾ C. Red Sauce per serving and add thin sliced sausage, and lemon juice to sauce. Stir well and add cooked cauliflower, onions and peppers, mushrooms and chopped olives mixture.
    Heat until red sauce begins to bubble and serve.

Plating the meal

  • Drain additional liquid off of faro.
    Measure one and one-half cups cooked faro and stir together with 1/3 C. chopped parsley.
  • Reheat faro and parsley 1 minute in microwave.
  • Measure a heaping one-half -cup faro per serving onto a large serving plate.
  • Create a large circle with the faro leaving an open space in the center of the plate.
    Ladle 1-1/2 C. sauce and vegetables per serving into open area of the plate.
    Top with a one tablespoon of shaved or shredded Parmesan.

Enjoy some flavors that the whole family will learn to love.

Chunky Italian Red Sauce

Note: [ Insert Note]

Simply a more textured red sauce.

Preparation time: 20 minutes

Serves: 4

Ingredients:
2 cloves garlic (smashed and chopped- let stand 10 minutes.)
½ C. chopped yellow onion
1 tsp. olive oil
½ C. red wine
one 15 oz. can of no salt diced tomatoes
one 15 oz. can regular tomato sauce.
another½ C. red wine
2-T. dry basil leaves
1 T. dry oregano leaves
a few dashes Tabasco sauce

1 tsp. – .13 fl. oz. olive oil
2 cloves garlic (smashed and chopped)
¾ C. – 6 fl. oz. – red wine

Instructions:
  • Smash and chop garlic and set aside.
  • Chop and measure onion. Set aside.
  • Measure oil into a deep sauté pan.
  • Add garlic and stir over medium-high heat until garlic starts to turn golden brown.
  • Add first ½ C. wine and bring to boil. Cook 1 minute.
  • Add onion and toss until wine is almost gone.
  • Add tomato sauce and diced tomatoes (rinse cans with additional ½ C. red wine and add to sauce.)
  • Add spices and Tabasco. Bring to boil. Cover, reduce heat to low and cook 10 minutes.
  • While sauce cooks, chop another 2 cloves garlic and brown in 1 tsp. olive oil in a small sauté pan.Add ¾ C. wine and bring to a boil.Turn off heat.
    Leave on burner until red sauce is finished cooking.
  • Add wine/garlic mixture to cooked red sauce.
    Remove from heat until ready to use.

Note: If not using wine, substitute vegetable broth and add 1 tsp. sugar to the recipe.