Curried Cauliflower and Farro Bake

Three types of cheese add richness to this vegetable casserole, complete with grains and beans. The cooked farro can be cooled, covered and refrigerated for up to 3 days. The assembled, unbaked dish can be covered and refrigerated for up to 1 day or frozen for up to 3 months. Defrost before baking.

Makes 6 servings

1 cup (7 ounces) farro

1 medium head cauliflower (2 pounds) 2 tablespoons extra-virgin olive oil, divided 1 large red onion (12 ounces), chopped 3 garlic cloves, thinly sliced

1⁄2 teaspoon fine sea salt, plus more to taste

11⁄2 tablespoons Madras curry powder 1 teaspoon fennel or cumin seeds, crushed

1⁄2 cup water

11⁄2 cups cooked or canned no-salt-added cannellini beans, drained and rinsed

2 cups (6 ounces) grated fontina cheese (may substitute mozzarella)

1⁄2 cup (4 ounces) whole-milk ricotta (may substitute low-fat)

1⁄2 cup (2 ounces) grated Parmesan cheese, divided

2 tablespoons fresh lemon juice 1 tablespoon finely grated lemon zest

1⁄2 cup panko bread crumbs

2 tablespoons chopped fresh flat-leaf parsley

In a large saucepan, combine the farro with enough water to cover by 2 inches, and bring to a boil. Cook until al dente, 25 to 30 minutes. Drain.

While the farro is cooking, cut the cauliflower into 1⁄2-inch slices, leaves and stems included. Use your hands to break the cauliflower into smaller florets. Thinly slice the stems and leaves, and cut them further into bitesize pieces if needed.

Position a rack in the middle of the oven and preheat to 400 degrees.

In a deep, 12-inch ovenproof skillet or Dutch oven over medium heat, heat 1 tablespoon of the oil. Add the onion, garlic and salt and cook, stirring occasionally, until the onion softens, 4 to 5 minutes. Stir in the curry and fennel and cook until fragrant, about 1 minute.

Add the cauliflower and water, and, using a large spatula, gently toss with the onion mixture until the cauliflower is fully coated. Cook, stirring frequently, until the cauliflower loses its raw bite, 7 to 8 minutes. Transfer to a large bowl and stir in the drained farro, beans, fontina, ricotta, 1⁄4 cup of the Parmesan, lemon juice and zest. Taste, and add more salt, if needed. Transfer the mixture to a 9-by-13-inch casserole dish, if desired, or return it to the skillet for baking.

In a small bowl, mix the panko with the parsley, the remaining Parmesan and remaining 1 tablespoon of oil until the panko is saturated. Sprinkle over the cauliflower and farro.

Bake for 25 to 35 minutes, or until the panko is browned and crisp and the cauliflower is tender. Cool for 5 to 10 minutes before serving.

Storage note: Leftovers can be refrigerated for up to 1 week or frozen for up to 3 months.

Per serving: 486 calories, 20 g total fat, 9 g saturated fat, 51 mg cholesterol, 665 mg sodium, 53 g carbohydrates, 9 g dietary fiber, 6 g sugar, 25 g protein