Cook the farro 

• Cover farro and a pinch of salt with 1-inch cold water in a small saucepan and bring to a boil over high heat. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. 

• Drain and return grains to saucepan, off heat. 

Make the sun-dried tomato topper
Stir together sun-dried tomatoes, lemon zest, just 2 teaspoons lemon juice, 1 teaspoon olive oil, and a pinch of salt and pepper in small bowl.
4-serving meal: 4 teaspoon lemon juice, 2 teaspoon olive oil.

Cook the cauliflower

• Stir together just 1½ tablespoons 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 tablespoons lemon juice, and stir to combine.
  4-serving meal: use 3 tablespoons cornstarch, 2 cups water, ¼ cup vegetable oil, 1 teaspoon salt, ¼ cup lemon juice.

Serve
Divide farro between bowls and top with marry-me cauliflower. Sprinkle with sun-dried tomato topping and serve with lemon wedges. Dig in!