Roasted Cauliflower and Farro Salad

Roasted Cauliflower and Farro Salad

A warm and filling farro and caramelized cauliflower salad, featuring Greek flavors like feta, kalamata olives and sun-dried tomatoes. Greens and avocado round it out into a full meal. This salad would pack great for lunch!

Ingredients

  • 1 large head cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes
  • Light sprinkle fine-grain sea salt
  • 1 cup uncooked farro, rinsed
  • 2 teaspoons olive oil
  • 2 cloves garlic, pressed or minced
  • ¼ teaspoon fine-grain sea salt
  • 15 pitted kalamata olives, some halved lengthwise and some sliced into small rounds
  • ¼ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
  • 2 ounces feta, crumbled (a heaping half cup)
  • 1 tablespoon lemon juice (about ½ lemon's worth)
  • Freshly ground black pepper, to taste
  • 1 avocado, sliced into thin strips
  • 4 handfuls leafy greens (spring greens, spinach or arugula are all good choices)
Read the whole recipe on Cookie and Kate