Roasted Cauliflower and Grain Caesar

This is delicious as a side dish to just about any protein - grilled salmon, pork tenderloin, roasted chicken, etc. It could be a meal on its own, and is also really good cold the next day on top of salad.

Ingredients:

• 1 large or 2 smaller heads of cauliflower

• 1/4 cup capers, drained

• 1/4 cup olive oil

• Salt and pepper to taste

• 1 lemon

• 1/3 cup parmesan cheese

• 1/4 cup mayonnaise

• 1 Tbl. dijon mustard

• 2 oil-packed anchovies, finely chopped

• 1 garlic clove, grated or finely minced

• 1 cup farro, uncooked and rinsed

• Chopped parsley or arugula (optional)

Instructions:

1. Heat the oven to 425

2. Remove the big stem and leaves from the cauliflower. Chop the rest of it into bite-sized pieces and pile it on two baking sheets.

3. Toss the cauliflower with the capers, olive oil and some salt and pepper. Spread it out evenly and roast until the cauliflower is caramelized and capers crispy (about 30 minutes, tossing halfway through).

4. While the cauliflower roasts, cook the farro according to the instructions on the package (I think 20-30 minutes is enough time boiling although the package might indicate more. Taste it after about 20 minutes to see what you think). Drain it and set it aside.

5. To make the dressing, combine the zest and juice of the lemon with the parmesan, mayonnaise, mustard, anchovies and garlic. Stir until smooth. Add salt and pepper to taste.

6. When everything is done, put the cauliflower mixture and the farro into a large bowl. Toss with the dressing. Add some chopped greens (parsley or arugula work well) if you'd like. Taste and add salt and pepper if needed.