3/4 to 1 cup small dice Gruyere, Swiss or gouda cheese, about 4 ounces

1/2 cup roasted and salted pistachio nut meats, roughly chopped

1/2 cup pomegranate seeds (about 4 ounces) or chopped fresh strawberries or red grapes

1. Make roasted vegetable seasoning rub. Make Cider and agave vinaigrette.

2 Heat oven to 375 degrees. Put cauliflower onto a baking sheet. Add oil and toss to coat everything nicely. Sprinkle with 1 or 2 teaspoons of the roasted vegetable seasoning and toss to mix. Roast, stirring occasionally, until cauliflower is golden and fork-tender, about 30 minutes.

3. Meanwhile, heat 2 quarts of generously salted water to a boil in a large saucepan. Add farro. Reduce heat to simmer. Cook uncovered, stirring often, until farro tastes tender but not mushy, about 30 minutes. Drain in a colander.

4. Put drained farro into a large bowl. Stir in 1/3 cup of the Cider vinaigrette. Stir in warm cauliflower and chopped kale; mix well. Stir in pear slices, diced cheese and 2/3 of the nuts and pomegranate seeds. Sprinkle remaining nuts and seeds on top. Serve.

Roasted vegetable seasoning rub: Mix 1 1/2 tablespoons Italian seasoning in a small bowl with 1 teaspoon sweet paprika and ½ teaspoon each: salt, freshly ground black pepper and cumin. Makes about 2 tablespoons.

Cider and agave vinaigrette

Makes 2/3 cup

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