Ingredients
2lbscauliflowercut into bite-sized florets
2tbspextra-virgin olive oil
¼tspred pepper flakesoptional
¼tspfine sea salt
1cupuncooked farrorinsed
2tspolive oilextra-virgin
2garlic clovespressed or minced
¼tspfine sea salt
3cupswaterfor boiling
⅓cupKalamata olivespitted, rinsed, half sliced into small rounds and the rest halved lengthwise
¼cupoil-packed sun-dried tomatoesrinsed, roughly chopped
½cupcrumbled feta
1tbsplemon juiceabout ½ lemon, plus more for serving
black pepperfreshly ground, to taste
1avocadosliced into thin strips
4handfulsleafy greenslike spring greens, spinach, arugula or baby kale
Preparation
Preheat the oven to 425 degrees F.
Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange them in an even layer across the pan.
Roast for 25 to 35 minutes, tossing halfway, until the cauliflower is tender and deeply golden on the edges.
In a medium saucepan, combine the rinsed farro with the water.
Bring the water to a boil, then reduce the heat to a gentle simmer.
Cook the farro for 15 minutes for pearled farros, or 25 to 40 minutes for unprocessed farro, until tender to the bite but still chewy.
Drain off the excess water and mix in the olive oil, garlic and salt. Set aside.
In a large serving bowl, toss together the roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta and lemon juice.
Taste and season with additional salt and pepper.
Divide the avocado and greens between four dinner plates.
Top with a generous amount of the cauliflower and farro salad.
Finish the plates with an extra squeeze of lemon juice or drizzle of olive oil, serve, and enjoy!
