Roasting cauliflower is the only way to eat it! This is a sustaining and wholesome salad with the addition of pearled farro. Finish off with some crumbled fetta or ricotta if you desire.
Preheat the oven to 180 degrees.
Firstly, cut the cauliflower into florets and arrange on a baking tray. Sprinkle over the ground cumin and sumac, drizzle with olive oil and season with Mount Zero pink lake salt and pepper. Roast until the cauliflower is crisp and starting to brown at the edges.
Meanwhile, slice the grapes lengthways and add to a hot pan with a touch of olive oil. Cook until the grapes have blistered and are sticky. Set aside.
Cook the Pearled Farro as per the packet instructions until the grains are tender.
Remove the cavalo nero/curly kale leaves from the woody stems and slice into thick ribbons. Saute in a pan with a drizzle of olive oil until cooked through.
Alternatively, you can roast the kale if you prefer a crispier texture.
Assemble the cauliflower, grapes, kale and farro in a serving bowl.
Finish with the finely grated lemon zest and juice from a lemon and some finely chopped Italian parsley. Season to taste and drizzle with a touch of extra virgin olive oil and an extra sprinkle of sumac.