Roasted Cauliflower, Fennel And Farro Pilaf

• 1 head cauliflower, cut into florets
• 1 bulb fennel, sliced 1/4 inch thick
• 1.5 cups farro
• 3-4 green onions, white and dark green parts, sliced
• 1 lemon, juice and zest
• 1 can black beans, rinsed and drained
• 4 tablespoons olive oil, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pimente d'espelette
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon ground turmeric
• 1 tablespoon honey
• 1/2 teaspoon salt
• Freshly ground pepper

1. Preheat the oven to 425 degrees F. Toss the cauliflower and fennel with the cumin, pimente d'espelette, turmeric, paprika, nutmeg, olive oil, lemon zest and 1/4 tsp of the salt in a large bowl.
2. Spread the cauliflower mixture on a baking sheet and roast until the cauliflower is brown and starting to caramelize on top, about 30 minutes.
3. While the cauliflower is roasting, cook the farro: Bring a large pot of salted water to a boil and add farro. Cook until farro is tender but still chewy, about 35 minutes.
4. When the cauliflower is done, transfer it to a large serving bowl and stir in the honey. Drain the farro when it is done and add to the cauliflower with the black beans and green onions and mix together.
5. Stir the remaining 2 tablespoons olive oil and lemon juice in a small bowl. Pour over the pilaf and toss together. Taste and adjust for seasoning and serve. This is good hot or warm and I've even eaten it cold.

cauliflower, fennel, farro, green onions, lemon, black beans, olive oil, ground cumin, pimente, ground nutmeg, sweet paprika, ground turmeric, honey, salt, freshly ground pepper

Taken from food52.com/recipes/10114-roasted-cauliflower-fennel-and-farro-pilaf (may not work)