Saute onion and celery in a little water, broth or olive oil in a pressure cooker or Instant Pot.
De-stem and quarter a head of cauliflower. Chop it into finely diced pieces (I used a food processor). Transfer to the pot and mix well. Chop the kale - leaves and stems - into small pieces (I used the food processor for this, too). Transfer to the pot.
Add the tandoori seasoning and tomato powder (feel free to use a total of 3 teaspoons of your favorite spices and seasonings) and salt and pepper. Continue sauteeing until the cauliflower softens and takes on the bright color of the seasoning.
Add the dry farro and water. Mix well. Cover the pot and cook on high pressure for 10 minutes.
Allow a 5-minute natural release before using a quick release.
If there is still liquid in the pot, saute uncovered for 3 to 5 minutes. Transfer t a bowl and let cool for five minutes before fluffing.