Roasted Cauliflower and Farro Salad with Feta and Avocado
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Farro: 1 cup uncooked farro, rinsed
- Garlic: 2 cloves garlic, pressed or minced
- Pitted Kalamata Olives: ⅓ cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise
- Oil-Packed Sun-Dried Tomatoes: 1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- Lemon Juice: 1 tablespoon lemon juice (about 1/2 lemon), plus more for serving
- Black Pepper: Freshly ground black pepper, to taste
- Avocado: 1 avocado, sliced into thin strips
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.
Visual cue
until the cauliflower is tender and deeply golden on the edges.
Step help
Watch for
for 25 to 35 minutes
until the cauliflower is tender and deeply golden on the edges.
Source
Roasted Cauliflower and Farro Salad with Feta and Avocado
Roasted Cauliflower and Farro Salad with Feta and Avocado
References
This step uses
- Freshly ground black pepper, to taste
- 1/4 teaspoon fine sea salt
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon red pepper flakes (scale back or omit if sensitive to spice)
- 2 tablespoons extra-virgin olive oil
- 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
Full ingredient reference
- 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
cut into bite-sized florets
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes (scale back or omit if sensitive to spice)
- 1/4 teaspoon fine sea salt
- 1 cup uncooked farro, rinsed
rinsed
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
pressed or minced
- 1/4 teaspoon fine sea salt
- ⅓ cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise
rinsed, half sliced into small rounds and the rest halved lengthwise
- 1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
rinsed and roughly chopped
- 1/2 cup crumbled feta (about 2 ounces)
- 1 tablespoon lemon juice (about 1/2 lemon), plus more for serving
plus more for serving
- Freshly ground black pepper, to taste
to taste
- 1 avocado, sliced into thin strips
sliced into thin strips
- 4+ handfuls leafy greens (spring greens, spinach, arugula or baby kale are all good choices)