Farro and Cauliflower Parmesan

[Celerity]

This meat-free dish has all of the appeal of a chicken or eggplant Parmesan, but it uses only one pot.

https://cooking.nytimes.com/recipes/1022682-farro-and-cauliflower-parmesan



INGREDIENTS
FOR THE FARRO AND CAULIFLOWER:

1 ½ pounds cauliflower (about 1 small cauliflower head or 1/2 large cauliflower head), florets and tender stems cut into large bite-sized pieces
1 ¾ cups semi-pearled or pearled farro (about 12 ounces)
1 (32-ounce) jar good-quality marinara sauce
¼ cup olive oil
½ cup pitted kalamata or black olives, roughly chopped (optional)
8 garlic cloves, smashed and chopped
3 ounces grated Parmesan (about 3/4 cup finely grated)
1 ½ teaspoons granulated sugar
1 ½ teaspoons onion powder
1 ½ teaspoons dried oregano
1 teaspoon balsamic or sherry vinegar
½ teaspoon red-pepper flakes, or to taste (optional)
1 ½ teaspoons kosher salt
Black pepper

FOR THE TOPPING:

1 cup panko
2 ounces grated Parmesan (about 1/2 cup finely grated)
1 tablespoon olive oil
8 ounces fresh mozzarella, sliced into rounds



snip