Eat for Eight Bucks: Farro and Cauliflower Salad with Currants

Ingredients

• 1 small head cauliflower trimmed cut into small florets
• 0.3 cup currants for 20 minutes in warm water
• 2 tablespoons olive oil extra virgin 
• 0.5 pound farro 
• 1 teaspoon kosher salt divided
• 1 teaspoon sherry vinegar 
• 1 teaspoon sugar 
• 0.5 teaspoon thyme leaves dried fresh (or)
• 1 quart vegetable stock 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• mixing bowl

Directions

1. Adjust oven rack to middle position and preheat oven to 400°F.
2. Place the farro in medium bowl and cover with cold water.
3. Let sit for 25 minutes.
4. Drain and add farro and ½ teaspoon salt to medium saucepan.
5. Add stock and bring to a boil over high heat. Reduce to a simmer and cook until grain is tender and liquid is mostly absorbed, about 25 minutes. Increase heat to high and cook, stirring constantly, until most of remaining liquid has evaporated, 2 to 5 minutes. Set aside.
6. Meanwhile, toss cauliflower florets in medium mixing bowl with 2 tablespoons olive oil ½ teaspoon salt. Turn out onto a parchment-lined baking sheet and roast until browned and crisp, stirring once in the middle, 20-30 minutes total.
7. Add cauliflower to farro along with vinegar, currants, and sugar. Season with salt.
8. Serve warm or at room temperature.