Make the most of your batch cooked Flourist Farro with this refreshing tabbouleh recipe, featuring one of our favourite versatile vegetables. Experiment with leaving the cauliflower raw, but we like it gently blanched here. Serve this bright and flavourful salad on its own or stuffed in a pita with hummus. 

Farro + Cauliflower Tabbouleh 
1/2 medium head of cauliflower, coarsely grated
6 tablespoons extra-virgin olive oil
1.5 teaspoon salt 
1.5 cups cooked Flourist Farro
2 cups flat-leaf parsley leaves with tender stems
1 cup torn mint leaves
3 scallions, sliced 
1 garlic clove, coarsely chopped (optional)
1 teaspoon finely grated lemon zest
4-5 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 long english cucumber cut into 1/4 inch pieces
1 pint sweet cherry or grape tomatoes, quartered

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Heat water (enough to submerge the cauliflower) in a sauté pan or sauce pan. When boiling, add the grated cauliflower and blanch for 1 minute, until the cauliflower is just tender. Drain in a fine sieve and immediately rinse with cold water. Allow to drain, squeezing out the liquid with your hands as much as you can.

Combine cooked Flourist Farro, parsley, mint, scallions, garlic, lemon zest, lemon juice, salt, olive oil, and red pepper flakes in a large bowl and toss to combine. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional olive oil and salt, if necessary.