Preparation

Make the pickled cherries

Whisk together the vinegar and sugar until the sugar is dissolved. Pour over the dried cherries, cover, and let stand for at least 30 minutes. Drain, reserving the pickling liquid.

Make the Xawaash

In a dry 8-inch skillet, toast all the spices over medium-low heat until fragrant, stirring occasionally, 2 to 3 minutes.

Make the soubise

In a medium saucepan, cook the onions, butter, and salt over low heat until the onions are very tender but not browned, 20 to
30 minutes, stirring occasionally. Increase the heat to medium. Sprinkle the flour over the onions. Cook and stir 1 minute to cook away raw flour flavor. Add the milk. Cook and and stir until thickened and bubbly. Cook 2 minutes more. Remove from the heat. Using an immersion blender, blend until smooth. Pass sauce through a fine-mesh sieve, and set aside.

Make the farro

In a small saucepan, combine the farro, 2 cups water, and salt. Bring to a boil. Reduce heat and simmer, covered, 25 minutes or according to package directions, until al dente. Drain and transfer to a bowl. Add the olive oil and pickled cherry liquid, and stir to coat.

Make the cauliflower

Place a rack in the upper third of the oven, and preheat the broiler. On a foil-lined baking sheet, toss together the cauliflower florets olive oil, Xawaash, and salt. Broil until tender and lightly charred, turning once halfway through cooking, 17 to 20 minutes.

Assemble the bowl

Pool the soubise in the center of the bowl, and sprinkle the farro over the soubise. Pile the charred cauliflower on top. Garnish with the pickled cherries, torn cilantro leaves, and crushed red pepper.