Roasted Cauliflower and Farro Salad with Feta and Avocado

45 min Prep: 15 min Cook: 30 min
Serves: 4 Save

Ingredients (15)

  • 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes (scale back or omit if sensitive to spice)
  • 1/4 teaspoon fine sea salt
  • 1 cup uncooked farro, rinsed
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, pressed or minced
  • 1/4 teaspoon fine sea salt
  • 1/3 cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise
  • 1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
  • 1/2 cup crumbled feta (about 2 ounces)
  • 1 tablespoon lemon juice (about 1/2 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)

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


Learn how to make this recipe at Cookie and Kate