Marry-Me Cauliflower

Cover farro and a pinch of salt with 1 inch cold water in small saucepan and bring to a boil over high heat. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain and return grains to saucepan, off heat. Stir together sun-dried tomatoes, lemon zest, just 2 tsp lemon juice, 1 tsp olive oil, and a pinch of salt and pepper in small bowl. (4-serving meal: 4 tsp lemon juice, 2 tsp olive oil)

Stir together just 1½ tbsp cornstarch and 1 cup water in small bowl and set aside. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add cauliflower and a pinch of salt and pepper and cook, shaking pan occasionally, until deeply browned and crisp-tender, 10 to 12 minutes. Add shallot, ½ tsp salt, and a pinch of pepper and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add coconut milk and cornstarch mixture, whisk until smooth, and cook until slightly thickened and cauliflower is tender, 5 to 7 minutes. Turn off heat, add tarragon and just 2 tbsp lemon juice, and stir to combine. (4-serving meal: use 3 tbsp cornstarch, 2 cups water, ¼ cup vegetable oil, 1 tsp salt, ¼ cup lemon juice) (TIPS: For the 4-serving meal, cook cauliflower in batches and return all cauliflower to pan before adding shallot. Keep remaining cornstarch for your own use.)

Divide farro between bowls and top with marry-me cauliflower. Sprinkle with sun-dried tomato topping and serve with lemon wedges. Dig in!