Preheat oven to 400º F. In a sauce pan add 1 cup pearled sorghum to 1½ cups water, cover, and bring to a boil, reduce heat and allow to simmer for approximately 15 minutes. Remove lid and allow excess water to evaporate off while cooking for approximately 5 more minutes. When kernels are soft and fully cooked remove from heat and place in a large bowl. Mix in 1 tsp of olive oil to cooked sorghum kernels, cover and store in a warm place until cauliflower finishes cooking.

While pearled sorghum is cooking, in a large bowl, add 3 tbsp olive oil, a pinch of salt, and cauliflower florets. Gently mix and coat the outer edges of the cauliflower with oil. Add cauliflower to a large baking sheet and bake for approximately 20 minutes. Remove the pan from the oven and sprinkle the olives in the pan with the cauliflower. Bake for approximately 10 more minutes.

Mix cooked pearled sorghum with cauliflower and olives. Gently mix in lemon juice, parsley, salt to taste and a pinch of pepper. Serve immediately.