• Bring 1 cup farro plus 1/2 tsp salt and 2 1/2 cups water to a boil, then simmer 25 to 40 min. Drain excess water.

  • On a rimmed baking sheet, toss cauliflower with 3 tbsp olive oil and 1/4 tsp each salt and freshly ground black pepper. Roast at 450° for 25 min, turning halfway through.

  • Meanwhile, finely chop parsley and grate garlic. Zest and juice lemon. Stir parsley, garlic, zest, juice and hazelnuts with 2 tbsp olive oil; season with salt and freshly ground black pepper. Serve cauliflower over farro and top with gremolata.

Nutrition Facts

443 calories; 26 g total fat; 679 mg sodium. 45 g carbohydrates; 13 g protein;