Heat oven to 425F (220C). Toss cauliflower (1 whole) and carrots (4 whole) with olive oil (2 tbsp), salt (a pinch), and pepper. Roast 25-30 minutes, stirring once, until browned and tender.

Roasting needs space. If crowded, vegetables steam and stay bland. • Dark roasted spots and caramelized edges • Nutty roasted vegetable aroma

Cook farro in salted water (¼ cups) until tender but chewy, 20-25 minutes. Drain well.

Salt the water like pasta—this is where the grain gets its baseline flavor. • Grains look plump and intact • Toasty grain smell

Whisk tahini (⅓ cups), lemon juice (3 tbsp), garlic (1 clove), and 2 tbsp water (¼ cups). Add more water 1 tbsp at a time until creamy and pourable. Season with a pinch of salt.

Tahini tightens when lemon hits—water is what turns it creamy. • Smooth, light tan sauce that ribbons off a spoon • Bright lemon-sesame aroma

Divide farro into bowls, top with roasted vegetables, drizzle sauce, and finish with pumpkin seeds (¼ cups) if using.

Sauce is the unifier—don’t be shy. • Sauce drizzles evenly without pooling • Creamy-tangy aroma from tahini and lemon