Crusty Baked Cauliflower and Farro

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Ingredients

1 cup (210 grams) dried farro
3 cups water or broth
Kosher salt
Freshly ground black pepper
Olive oil
2 1/4 to 2 1/2 pound (1 to 1 1/8 kgs) head of cauliflower, cut into small florets
2 tablespoons finely chopped fresh sage leaves
2 tablespoons capers (brine-packed), drained
2 large or 3 regular cloves garlic, minced
1/2 teaspoon finely grated lemon zest
Crushed red pepper flakes, to taste
2 cups (6 ounces or 170 grams) coarsely grated, lightly packed Italian Fontina (Val d’Aosta variety, if you can find it) (buy about 8 ounces with rind)
1/2 cup (125 grams) ricotta cheese
1/2 cup (25 grams) panko (plain Japanese-style breadcrumbs)
1/3 cup (30 grams) finely grated pecorino romano cheese
2 tablespoons finely chopped fresh parsley leaves

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