Roasted Cauliflower and Farro Salad Recipe

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Bill Published: November 18, 2020 Modified: May 31, 2021

How To Make Roasted Cauliflower and Farro Salad

Try your hand on a healthy, but super filling farro salad! It’s loaded with deliciously roasted cauliflower, feta, and creamy avocado.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

For Roasted Cauliflower:

  • 2lbscauliflowercut into bite-sized florets
  • 2tbspextra-virgin olive oil
  • ¼tspred pepper flakesoptional
  • ¼tspfine sea salt

For Garlicky Farro:

  • 1cupuncooked farrorinsed
  • 2tspolive oilextra-virgin
  • 2garlic clovespressed or minced
  • ¼tspfine sea salt
  • 3cupswaterfor boiling

For Salad:

  • cupKalamata 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

Instructions

Roasted Cauliflower:

  1. Preheat the oven to 425 degrees F.

  2. Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange them in an even layer across the pan.

  3. Roast for 25 to 35 minutes, tossing halfway, until the cauliflower is tender and deeply golden on the edges.

For Garlicky Farro:

  1. In a medium saucepan, combine the rinsed farro with the water.

  2. Bring the water to a boil, then reduce the heat to a gentle simmer.

  3. 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.

  4. Drain off the excess water and mix in the olive oil, garlic and salt. Set aside.

Salad:

  1. In a large serving bowl, toss together the roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta and lemon juice.

  2. Taste and season with additional salt and pepper.

  3. Divide the avocado and greens between four dinner plates.

  4. Top with a generous amount of the cauliflower and farro salad.

  5. Finish the plates with an extra squeeze of lemon juice or drizzle of olive oil, serve, and enjoy!

Nutrition

  • Calories: 448.09kcal
  • Fat: 24.29g
  • Saturated Fat: 5.90g
  • Monounsaturated Fat: 14.12g
  • Polyunsaturated Fat: 2.85g
  • Carbohydrates: 51.01g
  • Fiber: 13.79g
  • Sugar: 8.54g
  • Protein: 15.09g
  • Cholesterol: 16.69mg
  • Sodium: 646.22mg
  • Calcium: 189.08mg
  • Potassium: 1243.66mg
  • Iron: 4.08mg
  • Vitamin A: 34.68µg
  • Vitamin C: 123.40mg
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