Roasted Cauliflower and Farro Salad with Feta and Avocado
Total Time
45 minutes
Prep Time
15 mins
Cook Time
30 mins
Rating
4.9 out of 5 stars
(129)
Ingredients
4 salads
- 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
- 1 cup uncooked farro, rinsed
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- ¼ teaspoon fine sea salt
- 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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Preparation
Chef’s notes
Recipe inspired by George’s at the Cove in La Jolla.
Storage suggestions:
Leftovers should keep well for several days. Store greens separately and slice the avocado just before serving.
Change it up:
If you can’t find farro, spelt berries or wheat berries would be great substitutions. You might have to cook those grains longer.
Make it gluten free:
Use cooked short-grain brown rice or quinoa instead of farro.
Make it vegan:
Skip the feta. You might want to add some extra olives to make up for it.