Roasted Cauliflower And Farro Salad With Feta And Avocado
This flavorful and hearty cauliflower and farro salad is a delightful combination of roasted cauliflower, nutty farro, tangy olives, savory feta, and creamy avocado, all tossed together with a zesty lemon dressing. A satisfying and nutritious dish that is perfect for lunch or dinner, it offers a mix of textures and flavors that will leave you feeling nourished and satisfied. Serve this salad as a main course or a side dish for a meal that is as delicious as it is wholesome.
— Constant Cookbook
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
4
Nutrition
- Calories: 496 calories
- Sugar Content: 5.1 g
- Sodium Content: 694.8 mg
- Fat Content: 25.2 g
- Saturated Fat Content: 4.6 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 56.6 g
- Fiber Content: 15.5 g
- Protein Content: 14.7 g
- Cholesterol Content: 12.6 mg
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