Fall Farro Salad

By Food52
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1 large head cauliflower, cut up into small florets

2 tablespoons olive oil

pinch salt

4 cups low or no sodium added chicken stock

4 cups water

1.1 pounds package farro, rinsed

4 ounces pancetta, diced

1 medium red onion, diced

1 carrot, diced

1 large stalk celery, diced

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh oregano

1/4 cup chopped fresh chives

juice of 1 large lemon

1/4 cup best quality olive oil

salt and pepper, to taste

handful rinsed capers (optional)

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