Roasted Cauliflower and Farro Salad with Feta and Avocado

A hearty whole grain salad packed with Mediterranean flavors and roasted cauliflower.

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)

View the full recipe at Cookie and Kate →