Farro And Roasted Cauliflower

• 2 cup farro (cooked in heavily salted water until tender but not mushy -- about 12 minutes)
• 1 head cauliflower (cut into florets and roasted in olive oil)
• 1/4 cup each, loosely packed herbs -- basil, chives, parsley, mint
• 1/2 cup lemon-tahini vinaigrette (recipe below)
• 1 thinly sliced radish
• pomegranate seeds
• toasted pumpkin seeds
• 2 bunches scallions (white parts charred under broiler, green parts blanched)
• 2 cup loosely packed parsley, blanched and shocked
• 1 cup tahini
• 1/2 cup lemon juice
• 1/4 cup olive oil
• water to adjust consistency

1. In a large bowl, mix together the farro, warm cauliflower, radish and dressing. Check the seasoning and adjust with a little salt and lemon juice, if desired. Gently fold in the herbs, so as not to bruise them -- treat them as lettuce and don't let the herbs get lost in the salad. Garnish with the pomegranate and toasted pumpkin seeds
2. Blend everything together in the most powerful blender you have, and adjust the seasoning with salt to taste. This will make more than you need for one night. It will keep well for a few days, covered tightly in your fridge.