Cauliflower and Farro Salad

steps

1. Make the farro: In a large saucepan over high heat, bring farro and enough water to cover, as well as salt and herbs, to a boil. Reduce heat to low, cover, and simmer until farro is al dente, about 20 to 30 minutes. Drain and spread onto a baking sheet to steam dry for a few minutes. When steam subsides, discard herb stems and toss farro with oil, season with salt and pepper, and set aside to cool to room temperature.
2. Make the cauliflower: Heat oven to 450 degrees. In a medium bowl, toss cauliflower with melted butter and oil to coat. In a small bowl, combine brown sugar, garam masala, salt, and pepper, sprinkle over cauliflower, and toss to coat. Spread in a single layer on a rimmed baking sheet, roasting until florets are crisp-tender and browned on the edges, about 25 minutes.
3. To assemble: Arrange arugula, cauliflower, farro, and chickpeas on serving plates. Top with raisins, pine nuts, goat cheese, orange zest, and parsley. Dot with tomato jam and serve immediately.

Tomato Jam

Makes about 2 cups

1 (28-ounce) can crushed tomatoes in puree
¼ cup sherry vinegar
¼ cup packed brown sugar
2 tablespoons honey
1 teaspoon kosher salt
1 teaspoon yellow mustard seed
½ teaspoon coriander seed
½ teaspoon ground ginger
1 teaspoon garam masala spice blend
½ teaspoon ground cinnamon
½ teaspoon ground cayenne pepper

In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer until mixture reduces to the consistency of thick sauce, about 45 minutes. Cool, transfer to a jar with a tight-fitting lid, and refrigerate for up to 2 months.

From A Tale of Two Cooks.