recipes:roasted_cauliflower_and_farro [alephnull.com]

Ingredients

• 1 ½ pounds cauliflower (about 1 small cauliflower head or 1/2 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 3/4 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
• 1 cup panko
• 2 ounces grated Parmesan (about 1/2 cup finely grated)
• 1 tablespoon olive oil
• 8 ounces fresh mozzarella, sliced into rounds