Recipe Detail

Roasted Cauliflower and Farro Salad with Feta and Avocado

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1 heads - cauliflower cut into bite size pieces
  2. 2 tablespoons - olive oil
  3. 1/4 teaspoons - red pepper flakes
  4. 1/4 teaspoons - sea salt
  5. 1 cups - uncooked farro
  6. 2 teaspoons - olive oil
  7. 2 cloves - garlic minced
  8. 1/3 cups - kalamata olives cut in half
  9. 1/4 cups - oil packed sundried tomatoes rinsed and roughly chopped
  10. 1/2 cups - crumbled feta
  11. 1 tablespoons - lemon juice
  12. - black pepper to taste
  13. 1 - avocado
  14. 4 cups - leafy greens arugula, spinach, kale


1. To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange it 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.
2. To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce the heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside.
3. 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 if necessary.
4. 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, if desired. Serve promptly.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers