• 2 cups of farro
• 1 head of purple cauliflower, chopped to bite size pieces
• Zest of 1 lemon
• Pickled red onions, store bought or made at home
• Pickled red onions;
• 2 small red onions
• 2 cups white vinegar
• 2 cups water
• 1/3 cup sugar
• 2 teaspoons sea salt
• 2 garlic cloves, chopped
• 1 teaspoon mixed peppercorns
• Italian Dressing:
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon fresh lemon juice
• Fresh chives, chopped
• Fresh parsley, chopped
• Edible flowers
• Prepare farro by following package directions. 

Put  a clean kitchen towel over the pot and tie around the top of the lid while cooking. This aborbs extra moisture out of the rice/farro and leaves it fluffy.  Make sure the towel is not near your heat source.

Prepare IItalian Dressing:  Blend 1/2 cup of olive oil with red wine vinegar, garlic powder, oregano, basill, onion powder, curshed red pepper, salt, peeper and lemon juice.  This is an Italian dressing I toss on the farro when it is done cooking.  Spoon dressing over farro enough only to moisten, reserve the rest for salads or other recipes. 

While farro is cooking, preheat oven to 425F.  Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest. Spread out on a parchment-lined baking sheet. Roast 25 minutes, or until fork-tender Let cool. 

Into a large salad bowl toss cooled farro with a couple tablespoons of Italian Dressing until lightly coated. 

Top with cooled roasted purple cauliflower, pickled onions, chopped fresh parsley, fresh chives and edible flowers.  This is a gorgeous salad that is so easy to make and delicious. 

How to pickle onions:

Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or equivalent. Place the garlic and peppercorns in each jar.

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.