Mamta
Cut the cauliflower into small florets, place in a large bowl, and toss with a little olive oil, salt, and black pepper.
Spread out on a parchment-lined baking sheet and roast in a 425 oven until tender.
Cook farro in a pot of ample salted water, like you would pasta, cooking until tender, and then drain.
Chop the kale into bite-sized pieces. Massage with 1 teaspoon of olive oil and a pinch of salt. Add the green onions, cooked farro and sliced almonds.
When the cauliflower is done roasting, add it to the bowl and pour in the dressing, and give a good toss.
Taste and adjust salt and vinegar to your liking. Serve the Roasted Cauliflower Salad as warm and enjoy.