Tuscan Roasted Cauliflower Farro Salad | With Pecorino and Raisins

Preheat the oven to 200 °C. Cut the cauliflower into small florets, then toss with 2 tablespoons of extra virgin olive oil, a little salt, and freshly ground black pepper. Spread out on a baking sheet lined with baking paper and roast for 20-25 minutes until the edges are caramelized and golden brown.

Rinse the farro under cold water, then cook in plenty of lightly salted boiling water until tender yet pleasantly chewy (al dente, about 20-25 minutes). Drain and let cool to room temperature.

In a dry pan over low heat, toast the pine nuts for 2-3 minutes until golden brown, taking care not to burn them, then set aside.