Roasted Cauliflower and Farro Salad with Feta and Avocado
This satisfying vegetarian salad recipe features warm whole grains, roasted cauliflower, fresh greens and bold Mediterranean flavors. It packs well for lunch!
Dish: Farro Salad
Variant: Roasted Cauliflower and Farro Salad with Feta and Avocado
Source: Roasted Cauliflower and Farro Salad with Feta and Avocado
- Total time
- 45 min
- Active time
- 15 min
- Yield
- 4, 4 salads
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
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Farro
1 cup uncooked farro, rinsed
The source row includes a form, size, temperature, preparation, or handling detail.
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Garlic
2 cloves garlic, pressed or minced
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Pitted Kalamata Olives
⅓ cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise
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Oil-Packed Sun-Dried Tomatoes
1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
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Lemon Juice
1 tablespoon lemon juice (about 1/2 lemon), plus more for serving
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Black Pepper
Freshly ground black pepper, to taste
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Avocado
1 avocado, sliced into thin strips
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Additional ingredient notes
Notes
Recipe inspired by George’s at the Cove in La Jolla.
STORAGE SUGGESTIONS: Leftovers should keep well for several days. Store greens separately and slice the avocado just before serving.
Method Overview
Structured method notes that are separate from the step timeline.
Change It Up
I love this salad exactly as written, but it’s a flexible recipe.
For extra protein, stir some cooked chickpeas or lentils into the farro, or top your salad with a fried egg. You could also add a handful of chopped leafy fresh herbs, like parsley, basil or dill.
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 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.
Step 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.
Step 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.
Step 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.
Learn More
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Recipe structure
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Main recipe
Recipe card ingredients and steps.
4, 4 salads
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Recipe inspired by George’s at the Cove in La Jolla.
Recipe inspired by George’s at the Cove in La Jolla.
STORAGE SUGGESTIONS: Leftovers should keep well for several days.
STORAGE SUGGESTIONS: Leftovers should keep well for several days. Store greens separately and slice the avocado just before serving.
CHANGE IT UP: If you can’t find farro, spelt berries or wheat berries would be great substitutions.
CHANGE IT UP: If you can’t find farro, spelt berries or wheat berries would be great substitutions. You might have to cook those grains longer.
MAKE IT GLUTEN FREE: I think this would be good with cooked short-grain brown rice or quinoa instead of farro.
MAKE IT GLUTEN FREE: I think this would be good with cooked short-grain brown rice or quinoa instead of farro.
MAKE IT VEGAN: Skip the feta. You might want to add some extra olives to make up for it.
MAKE IT VEGAN: Skip the feta. You might want to add some extra olives to make up for it.
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Source and Origin
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Adapted from source
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Copy risk: Unchecked
Roasted Cauliflower and Farro Salad with Feta and Avocado
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