Cauliflower Steak and Farro Casserole

Preheat oven to 425 degrees F and line a large sheet pan with parchment paper. Slice the cauliflower from head to stem into slabs 1½–2 inches thick, leaving the stem and outer leaves intact. Place the cauliflower on the sheet pan.

Whisk the olive oil, Dijon mustard, sea salt, garlic powder, oregano, and thyme until combined. Brush the cauliflower steaks with the seasoning and bake for 40 to 50 minutes, or until the cauliflower is deeply roasted on the outside and tender on the inside.

Lightly toss squash in olive oil and salt. Add to a second baking sheet and bake for 30 minutes, or until tender and lightly golden, flipping halfway through.

While the vegetables are roasting, prepare the farro. Preheat a large skillet to medium heat, then add oil. Add the shallot and cook until translucent and tender, about three to four minutes. Add the garlic and rosemary and cook until aromatic, about one minute. Add the farro and stir to coat it in the oil and aromatics. Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and cook for 15 minutes, or until the farro is tender and the moisture has been absorbed.

Transfer squash and farro to a 9-x-13-inch baking dish. Top with the cauliflower steaks and cover.

This recipe was developed to leave on a friend's doorstep. Deliver with the following instruc­tions: Enjoy within five days. Allow the dish to come to room temperature for about 30 minutes before baking. Preheat the oven to 325 degrees F. Cover the dish in foil and bake until heated through: 30 to 35 minutes (from the refrigerator), or 60 to 70 minutes (from frozen, removing foil halfway through baking time). Top the reheated casserole with toasted walnuts or pecans, and serve hot.