Roasted Cauliflower and Farro Salad (126 Excellent Reviews)

cookieandkate.com

countrygirl76

subheading: Roasted cauliflower:

1 large head cauliflower (about 2 pounds), cut into bite-sized florets

2 tablespoons extra-virgin olive oil

¼ teaspoon red pepper flakes (scale back or omit if sensitive to spice)

¼ teaspoon fine sea salt

subheading: Garlicky farro:

1 cup uncooked farro, rinsed

2 teaspoons extra-virgin olive oil

2 cloves garlic, pressed or minced

¼ teaspoon fine sea salt

subheading: Everything else:

⅓ cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise

¼ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped

½ cup crumbled feta (about 2 ounces)

1 tablespoon lemon juice (about ½ lemon), plus more for serving

Freshly ground black pepper, to taste

1 avocado, sliced into thin strips

4 handfuls leafy greens (spring greens, spinach, arugula or baby kale are all good choices)

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Note: Ingredients may have been altered from the original.

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