Farro with Cauliflower & Olives | Saladmaster Recipes

Ingredients

• 2 cups semi-pearled farro (416 g)
• 1/2 cup onions, strung, use Cone #2 (80 g)
• 2 cloves garlic, shredded, use Cone #1
• 1/3 cup tomato paste (87 g)
• 4 1/2 cups vegetable stock or water (1.1 L)
• 2 teaspoons dried basil (2 g)
• 1 teaspoon natural salt (6 g)
• 1/4 - 1/2 teaspoon crushed red pepper (.5 - 1 g)
• 2 cups fresh cauliflower, cut into small florets (200 g)
• 1/4 cup Kalamata olives, pitted and chopped (45 g)
• 2 tablespoons fresh parsley, chopped (7 g)
• salt and pepper, to taste
• grated Romano cheese (optional)