Preheat your oven to 500°

In a medium sized pot, heat the chicken stock and a large pinch of salt over medium heat with the lid on. Once boiling, add the farro and stir. Stir occasionally and cook for about 30 minutes, or until it reaches your desired texture. Drain and add to a large bowl.

Meanwhile, spread the cauliflower on a baking sheet. Drizzle with olive oil and sprinkle with the red pepper flakes, oregano, garlic salt, pepper and Parmesan cheese. Mix with your hands to combine and then spread the cauliflower evenly. Place in the oven on the middle rack. Cook for about ten minutes and then flip. Cook for an additional ten minutes. Keep an eye on it so it doesn’t burn. It should have a nice dark surface char but not black through. Remove from oven and add to the large bowl.

While the farro and cauliflower cook, cook the pancetta in a medium pan over medium heat. Cook, stirring often, until golden brown ~ about 5 minutes. Remove and drain onto paper towels, then add to the bowl.

When the farro, cauliflower, and pancetta are all in the bowl, spoon in the sun-dried tomatoes and mix until thoroughly blended. Add in the feta and toss to combine.

Serve!