In a pot of boiling water, cook the farro along with some prosciutto slices and bay leaves. Cook until the farro becomes tender, allowing the prosciutto to flavor the stock. Drain the cooked farro and set it aside.

Heat olive oil in a saucepan over medium heat. Add minced garlic, chopped onions, and sliced prosciutto to the pan. Sauté the mixture until the onions turn translucent and the prosciutto releases its flavor.

Cut the cauli blossoms into smaller, bite-sized florets. Heat a little oil in a separate pan over medium-high heat. Fry the cauli blossom florets in the hot oil until they become crispy and golden.

In a small bowl, combine olive oil, lemon juice, salt, pepper, and freshly chopped parsley. Whisk the ingredients together until well combined.

In a large mixing bowl, combine the cooked farro, sautéed prosciutto and the cauli blossoms. Pour the dressing over the salad and gently toss to ensure all the ingredients are coated.

Sprinkle pomegranate seeds over the salad to add a pop of color and freshness. Serve the salad as a hearty and flavorful meal or alongside your favourite protein.