INGREDIENTS
2 1/4
to 2 1/2 pound (1 to 1 1/8 kgs) head Cauliflower
2
Large or 3 regular cloves garlic
1/2 tsp
Lemon, zest
2 tbsp
Parsley, fresh leaves
2 tbsp
Sage, fresh leaves
2 tbsp
Capers (brine, packed
3 cups
Water or broth
1 cup
Farro, dried
1
Black pepper, Freshly ground
1
Kosher salt
1
Red pepper flakes
1
Olive oil
1/2 cup
Panko
2 cups
Italian fontina, lightly packed
1/3 cup
Pecorino romano cheese
1/2 cup
Ricotta cheese