I’ve been obsessed with farro lately. I’m calling it the new quinoa. Farro, like quinoa, has been around for centuries. It’s a grain that acts similar to Arborio rice with a nutty flavor that releases a creamy, binding liquid when cooked. It’s rich in fiber, magnesium and vitamins A, B, C and E.

I’ve also been on a cauliflower kick ever since I had some bangin’ florets at Frankie’s. Last obsession - curry. My fiance recently got me into eating Indian in an effort to build my heat tolerance and it’s working.

This recipe combines my three favorite loves.

Serves 4

1/4 cup currants
1 cup farro
1 medium cauliflower, cut into florets
1 white onion, diced
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoon double-concentrated tomato paste
1 teaspoon kosher salt
2 1/2 teaspoons curry powder
1/2 teaspoon smoked paprika
1 pinch cayenne
2 cups vegetable stock
1/3 basil leaves, chopped
1/4 cup almonds, chopped

Preheat oven to 400°F.

Place farro in medium bowl and cover with cold water. Let sit for 25 minutes then drain and set aside.

Place currants in small bowl and cover with warm water. Let sit for 20 minutes then drain and set aside

Put cauliflower florets and onion in large bowl.

In a separate bowl, whisk together oil, vinegar, tomato paste, 2 teaspoons curry powder, paprika, cayenne, and 1/2 teaspoon salt.

Pour dressing over vegetables and toss to coat. Spread vegetables in a single layer onto a sheet pan.

Roast vegetables until tender, stirring occasionally, about 45 minutes.

Meanwhile, add farro and 1/2 teaspoon salt to medium saucepan. Add stock and bring to a boil over high heat. Reduce to a simmer and cook until tender and liquid is mostly absorbed, about 25 minutes. Increase heat to high and cook, stirring constantly, until most of remaining liquid has evaporated. Set aside.

Add roasted cauliflower and onions to farro. Mix in basil, currants, almonds and 1/2 teaspoon curry powder.

Garnish with a little extra basil and serve.