Trim leaves off cauliflower, and cut into florets. Place in medium bowl and toss with 1 tablespoon olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment lined baking sheet. Roast in the oven until tender, about 40 minutes, giving a stir halfway through.
Place the kale, farro, scallions and raisins in a large bowl.
Make the dressing: combine all dressing ingredients in a small bowl.
Once the cauliflower is fork tender, add to the bowl and mix with kale and farro. Pour dressing over and mix until combined. Serve the salad warm, or chill for later. It’s good either way.