- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons of olive oil
- 1/4 teaspoon of red pepper flakes
- light sprinkle of fine-grain sea salt
- 1 cup uncooked farro, rinsed
- 2 teaspoons of olive oil
- 2 cloves of garlic, pressed or minced
- 1/4 teaspoon of fine-grain sea salt
- 10 pitted kalamata olives, some halved lengthwise and some sliced into small rounds
- 1/4 cup sun-dried tomatoes, rinsed and roughly chopped
- 2 ounces of feta, crumbled (a heaping half cup)
- 1 tablespoons lemon juice (about half a lemon's worth)
- Freshly ground black pepper, to taste
- 1 avocado, sliced into thin strips
- 4 handfuls of leafy greens (spring greens, spinach, or argula are all good choices)
1. To roast the cauliflower: preheat the over to 425 degrees Fahrenheit. Toss the florets with olive oil, red pepper flakes and a light sprinkle of sea salt. Roast for 25-30 minutes on the middle rack, turning halfway through, until the cauliflower is tender and golden on the edges.
2. To cook the farro: in a medium saucepan, combine the rinsed farro with at least three cups of water (enough water to cover the farro by a couple of inches). Bring th water to a boil, then reduce 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 25-40 minutes). Drain off the excess water and mix in two teaspoons of olive oil, the garlic and sea salt. Set aside.
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.
4. Divide the avocado and greens among four salad 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.