Preheat oven to 400 degrees F.
Combine vinegar, sugar, and salt for the pickled red onions in a medium bowl. Stir until sugar and salt dissolved. Add red onions and stir. Let sit for at least 30 minutes.
Heat 1 tablespoon oil in a medium pot over medium-high heat. Add the garlic and saute for 30 seconds. Add farro, stir and toast for 30 seconds. Add wine and cook until almost all evaporated. Add chicken stock and bring to a boil. Cover, reduce heat to medium-low, and cook for 30 minutes or until tender. Remove from heat and set aside.
Roast the cauliflower. Cut into florets. Toss with garlic, olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender. Remove from heat and keep warm.
Prepare walnut vinaigrette. Heat 1 teaspoon oil in a nonstick pan over medium heat. Add the shallots and saute until shallots have softened about 1 minute. Remove from heat and transfer to a bowl. Add the toasted walnuts, mustard, vinegar, and honey. Drizzle olive oil into the mixture, whisking constantly. Season with salt and pepper.
Remove stems from kale and tear big leaves into smaller pieces. Squeeze lemon juice and pour vinaigrette onto kale. Massage leaves until softened, making sure every kale is seasoned with the vinaigrette. Toss together with pickled red onions, farro, and roasted cauliflower, adding more vinaigrette. Can be served hot or cold.