- 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.
- 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.
- 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.
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.