Name: Roasted Cauliflower and Farro Salad with Feta and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 salads
Ingredients: 1 large head cauliflower (about 2 pounds), 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; 2 teaspoons extra-virgin olive oil; 2 cloves garlic, pressed or minced; 1/4 teaspoon fine sea salt; 1/3 cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise; 1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped; 1/2 cup crumbled feta (about 2 ounces); 1 tablespoon lemon juice (about 1/2 lemon), plus more for serving; Freshly ground black pepper, to taste; 1 avocado, sliced into thin strips; 4+ handfuls leafy greens (spring greens, spinach, arugula or baby kale are all good choices)