Marry-Me Cauliflower

Stir together just 1 tbsp cornstarch and ¾ 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, garlic, sun-dried tomatoes, ½ tsp salt, and a pinch of pepper to cauliflower and cook until shallot has softened, 3 to 5 minutes. Whisk in coconut milk and cornstarch mixture and cook until cauliflower is tender and sauce has thickened, 5 to 7 minutes. Off heat, stir in just half the parmesan.

Make small tear at top of farro bag and microwave for 60 seconds. Combine farro, lemon juice, lemon zest, just half the tarragon, and a pinch of salt in medium bowl. (TIP: You can also combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Divide farro between bowls and top with cauliflower and sauce. Sprinkle cauliflower with remaining parmesan and remaining tarragon. Serve with lemon wedges. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.