In a large saucepan add the 1 T of olive oil and the 2 c of farro. Toast the farro in the olive oil for a couple of minutes to brown. Add the carrots, onion, celery and garlic.  Season with 1 t of Sous Salt Sun Dried Tomato. Add 4 c of cold water or chicken stock 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. Cover and let sit for five minutes. Discard the carrots, onion and celery. Save the garlic, mash it and add it back to the farro.

Meanwhile, in a large saucepan, heat 1 T of olive oil over moderately high heat add the cauliflower and saute until golden brown apx 5 minutes.  Sprinkle with 1/2 t of Sous Salt Sun Dried Tomato.

In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with whichever Sous Salt you would like & pepper.

The photo is by Kana Okada.