Farro aint cheap!

I must credit Food and Wine Mag for this recipe, http://www.foodandwine.com/recipes/farro-salad-with-fried-cauliflower-and-prosciutto
I was instantly intrigued by the picture and have been looking at the print out for months.
I finally tried it and made a few slight modifications and it was a hit.
Below is the start of the F&W recipe with my tweeks.
Farro is surprisingly expensive, about $9 a pound, yes, crazy! But, when you include the other elements, its not a bad total.

1 pound farro, rinsed and drained
2 carrots, halved crosswise
1 small onion, halved
1 celery rib, halved crosswise
2 garlic cloves, crushed
1 bay leaf
Olive oil
2 large heads of cauliflower (2 1/2 pounds each), cut into 1-inch florets
2 or 3 slices prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
5 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley or sage
Garlic powder
Kosher salt and freshly ground pepper
Heat oven to 450
Drizzle chopped chopped cauliflower w/olive oil, salt, pepper and garlic powder, bake for 15 mins or till brown
In a large saucepan, combine the farro, carrots, celery, garlic and bay leaf. Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat. Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. DO NOT the carrots, onion, celery, garlic and bay leaf.
Meanwhile, in a large saucepan, heat 1 table spoon of olive oil over moderately high heat and brown onions .
In a bowl, mix the farro, cauliflower, prosciutto, onions, lemon juice and herbs. Season with salt and pepper and serve.
Delicious warm or room temp