Step 1

Preheat oven to 425F

Step 2

Set grains to cook on the stove. Cook and cool to room temp.

Step 3

Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest. Spread out on a parchment-lined baking sheet. Roast 25 minutes, or until fork-tender, turning halfway through. Let cool.

Step 4

Make the dressing, whisking all in a bowl.

Step 5

Feel free to toss salad ingredients the dressing in a bowl or layer them in a shallow bowl. If layering, start wth the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions, optional almonds/pecorino and sprinkle with chili flakes.