1 large head cauliflower, cut into florets
1 pinch dried chilli flakes or squirt of sriracha (optional)
1 long red chilli
2 cups wholegrain roasted farro (or barley)
1 spanish onion, finely chopped
½ tsp finely chopped rosemary (optional) add any fresh herbs on hand they would all work!
2 tbsp quality salted baby capers, rinsed
2 generous handfuls kalamata olives, pitted & coarsely chopped
160 gm pecorino pepato, shaved
1 bunch flat-leaf parsley, coarsely chopped
Juice and finely grated rind of 1 lemon
Preheat oven to 220C. On a lined oven tray toss cauliflower with 2 tbsp olive oil, chilli flakes and sea salt, spread and roast, tossing occasionally, until cauliflower is golden brown and edges are crisp (30-35 minutes). Stand to cool (10-15 minutes).
Meanwhile, boil farro in a large saucepan of salted water until just tender (25-30 minutes). Drain and stand to cool (20-30 minutes).
Heat remaining oil in a frying pan over medium heat, add onion and rosemary and sauté gently until onion is softened (8-10 minutes). Remove from heat and cool (5-10 minutes).
Combine cauliflower, farro, onion, capers, olives, pecorino, parsley, and lemon juice and rind in a large bowl. Season to taste, toss gently to combine and serve.
photo by gourmet traveller. recipe by yield