Name: Roasted Cauliflower and Farro Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: For Roasted Cauliflower:; 2 lbs cauliflower; 2 tbsp extra-virgin olive oil; ¼ tsp red pepper flakes; ¼ tsp fine sea salt; For Garlicky Farro:; 1 cup uncooked farro; 2 tsp olive oil; 2 garlic cloves; ¼ tsp fine sea salt; 3 cups water; For Salad:; ⅓ cup kalamata olives; ¼ cup oil-packed sun-dried tomatoes; ½ cup crumbled feta; 1 tbsp lemon juice; black pepper; 1 avocado; 4 handfuls leafy greens

roasted-cauliflower-and-farro-salad-recipe

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:

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

Instructions

Roasted Cauliflower:

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.

For Garlicky Farro:

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.

Salad:

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!