Heat two tablespoons of Olive Oil in a large saute pan over medium high heat. Add half the Cauliflower and saute, tossing every few minutes, until lightly browned and tender. Reserve. Repeat with remaining Cauliflower and two tablespoons Olive Oil.
In a mixing bowl add Farro, Cauliflower, Lemon Zest, Capers, Red Pepper Flakes, Gruyere and Garlic. Toss and Reserve.
In a mixing bowl add Panko, Parmigiano-Reggiano, Parsley, Olive Oil, Salt and Pepper.
To assemble casserole: In an oiled 10 inch casserole dish, add half the Farro/Cauliflower mixture. Dollop Ricotta Cheese over mixture. Pour rest of Farro Mixture over Ricotta.
Add Panko mixture to top of Farro/Cauliflower casserole. Bake for twenty minutes or until crusty and brown.
Heat two tablespoons of Olive Oil in a large saute pan over medium high heat. Add half the Cauliflower and saute, tossing every few minutes, until lightly browned and tender. Reserve. Repeat with remaining Cauliflower and two tablespoons Olive Oil.
In a mixing bowl add Farro, Cauliflower, Lemon Zest, Capers, Red Pepper Flakes, Gruyere and Garlic. Toss and Reserve.
In a mixing bowl add Panko, Parmigiano-Reggiano, Parsley, Olive Oil, Salt and Pepper.
To assemble casserole: In an oiled 10 inch casserole dish, add half the Farro/Cauliflower mixture. Dollop Ricotta Cheese over mixture. Pour rest of Farro Mixture over Ricotta.
Add Panko mixture to top of Farro/Cauliflower casserole. Bake for twenty minutes or until crusty and brown.