Ingredients

• 1 head cauliflower or 1 bag cauliflower rice
• 1 cup cooked farro (or any other cooked grain like quinoa, millet, or even rice.)
• 1 fennel bulb
• 1/2 cup pomegranate seeds
• 1/2 cup shelled pistachios
• 1/2 cup chopped mint
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup chopped dill (optional)
• 1/3 cup olive oil
• juice of 1 lemon
• 1 teaspoon maple syrup
• 1 garlic clove, minced
• kosher salt and freshly ground black pepper

Instructions

1. If using fresh cauliflower: bring salted water to a boil, and boil the cauliflower exactly 2 minutes. Strain cauliflower until dry, then pulse in food processor until sized to a small grain of bulgar.
2. If using frozen cauliflower rice, follow package ingredients to prepare. This typically involves simply defrosting the cauliflower in a large non-stick pan until cooked through. Let it cool before adding to salad.
3. To prepare the fennel, cut off the stalks, chop up some of the fronds to add to the salad (1/4 cup or so), and then thinly slice using a mandoline or a sharp knife.
4. In a large bowl, combine 3 cups cauliflower rice, sliced fennel, pomegranates and pistachios (reserve a few of both for adding to top), fennel fronds, and all the herbs.
5. In a mason jar or small bowl, combine oil, lemon juice, maple syrup, garlic, salt and pepper to taste. Shake or whisk, then add just enough to salad to lightly coat ingredients.
6. Toss well, taste for seasoning, then add reserved pistachios and pomegranates for garnish. Eat!