Marry-Me Cauliflower

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.)

Make small tear at top of farro bag and microwave for 60 seconds. Divide farro between bowls and top with marry-me cauliflower. Sprinkle with sun-dried tomato topping and serve with lemon wedges. Dig in! (TIP: If you don’t have a microwave, combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)