Roasted Cauliflower and Farro Salad

Ingredients

• 1 large head cauliflower, cut into 1-inch thick slices
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 cup farro, rinsed
• 2 cups vegetable broth
• 4 slices thick-cut bacon, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup grated parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 red chili peppers, thinly sliced
• 1/4 cup toasted pine nuts

Instructions

1. Preheat oven to 400°F (200°C). Toss cauliflower slices with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange on a baking sheet and roast for 25-30 minutes until golden brown and tender.
2. While cauliflower roasts, cook farro in vegetable broth according to package instructions until tender but al dente. Drain any excess liquid and set aside to cool slightly.
3. In a skillet over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
4. Add chickpeas to the skillet with the bacon fat and cook for 3-4 minutes until slightly browned and crispy. Set aside with the bacon.
5. In a large bowl, combine cooked farro, roasted cauliflower, crispy bacon, and chickpeas. Add chopped parsley, grated parmesan, and sliced red chili peppers. Toss gently to combine.
6. Garnish with toasted pine nuts and additional fresh parsley before serving.