Buffalo Cauliflower Salad

Preheat the oven to 425°F. Add the farro to a small saucepan and cover with cold water (the water should be at least 1 inch above the farro). Bring to a boil. Cook until the grains are tender, about 18 to 20 minutes. Drain the farro and return to the saucepan, off of the heat.

Combine the hot sauce, butter, garlic powder, and a pinch of salt in a second small saucepan over medium heat. Whisk until the butter is melted and remove from heat.

Cut the cauliflower into smaller, bite-sized pieces. Add the cauliflower to the Buffalo sauce and stir to evenly coat. Using a slotted spoon, add the cauliflower to a baking sheet. Bake until browned in places, about 15 to 18 minutes. Reserve any remaining Buffalo sauce.

Trim and roughly chop the green leaf lettuce. Quarter the cherry tomatoes. Peel the carrot and shred with the largest side of a box grater. Trim and thinly slice the celery. Add the chopped lettuce, quartered tomatoes, shredded carrot, and sliced celery to a large bowl. Toss with just half the ranch dressing.

Divide the farro and salad between large bowls. Top with Buffalo cauliflower. Drizzle with remaining ranch dressing and any remaining Buffalo sauce.