Ingredients 

1 head of cauliflower, small or medium
4-6 tbsp olive oil
1 ¼ tsp of kosher salt, used separately 
1 tsp onion powder
½ tsp ground cumin 
Freshly cracked black pepper
1 ½ cups farro
2 tbsp diced shallot 
3 cups of water or stock 
½ cup parsley, chopped
2 tbsp chives, chopped
¼ cup cilantro, chopped 
½ lemon, juiced 
2 tbsp apple cider vinegar 
1 tbsp Dijon mustard

Instructions

• Roast the cauliflower: Heat the oven to 425°F. Clean and trim cauliflower, keeping cauliflower greens, but removing the stem. Rough chop the cauliflower (or tear by hand) into small florets, no larger than 1-inch in diameter. Toss with 2 tbsp olive oil, ½ tsp salt, onion powder, cumin, and a crack of pepper. Spread cauliflower on a parchment lined baking sheet. Roast for 25-30 minutes, until golden brown.
• Prepare the farro: Meanwhile, in a medium sized pot, sauté the farro, shallot, 1 tbsp olive oil, and ¼ tsp of salt over medium heat for 2-3 minutes, until the shallot is translucent. Add in 3 cups of water or stock and bring to a boil. Once boiling, reduce heat to a simmer, cover and cook for 25-30 minutes.
• While everything’s cookin’ prepare the herb salad by combining finely chopped parsley, chives and cilantro and set aside.
• When farro is complete, remove from heat and strain any excess liquid. Drizzle with lemon juice and toss to combine. Allow farro to cool slightly.
• Prepare the vinaigrette: Combine apple cider vinegar, Dijon mustard and ½ tsp salt in a small bowl. Whisk to combine. Then, slowly stream in 3 tbsp olive oil to emulsify the vinaigrette.
• Put it all together: Add the roasted cauliflower to the farro and fold in the chopped herb medley. Pour in half of the vinaigrette and toss to combine. Taste the salad first, and then, if you’d like, add in the additional other half of the vinaigrette. Sprinkle with additional herbs on top and garnish with a few healthy cracks of pepper and Maldon sea salt.