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1
Heat oven to 450 degrees.
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2
Toss the cut up cauliflower with 2 tablespoons of olive oil in a Ziploc bag or large bowl. Make sure all pieces are lightly coated with olive oil. Spread cauliflower in a single layer in a shallow baking dish or half sheet pan. Sprinkle a pinch of salt over cauliflower.
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3
Let cauliflower roast, stirring and turning pieces occasionally, until tender and golden brown, about 25 - 35 minutes.
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4
While cauliflower roasts, bring the stock and water to a boil in a large saucepan over high heat. Once the stock boils, add the rinsed farro and stir. Reduce heat to low and simmer, covered, until tender, about 20 - 25 minutes. Drain farro, and set aside in a large serving bowl.
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5
Meanwhile, in a large saute pan over medium heat, saute the onion, carrot and celery and cook, stirring frequently, until onion is translucent and carrot has softened, about 10 minutes. You might have to lower the burner to medium-low if the onion is starting to crispen. Season vegetables with a sprinkle of salt and pepper.
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6
Once cooked, add onion mixture to the farro in the serving bowl.
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7
Add the cooked cauliflower to the serving bowl.
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8
Add parsley, oregano and half the chives to the serving bowl.
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9
Add lemon juice and olive oil to serving bowl and mix contents gently, but thoroughly. Taste for salt and pepper and add if necessary.
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10
Garnish with remaining chives and feta.
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11
Can be served warm or room temperature.
