Farro and Cauliflower Parmesan

cooking.nytimes.com

subheading: FOR THE FARRO AND CAULIFLOWER:

1 ½ pounds cauliflower (about 1 small cauliflower head or ½ 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 ¾ 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

subheading: FOR THE TOPPING:

1 cup panko

2 ounces grated Parmesan (about ½ cup finely grated)

1 tablespoon olive oil

8 ounces fresh mozzarella, sliced into rounds

Directions at cooking.nytimes.com

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