Roasted Cauliflower and Farro Salad
Ingredients
Roasted Cauliflower
-
1
large head
cauliflower
-
2
tablespoons
extra-virgin olive oil
-
¼
teaspoon
red pepper flakes
-
¼
teaspoon
fine sea salt
Garlicky Farro
-
1
cup
uncooked farro
-
2
teaspoons
extra-virgin olive oil
-
2
cloves
garlic
-
¼
teaspoon
fine sea salt
Everything Else
-
⅓
cup
pitted Kalamata olives
-
¼
cup
oil-packed sun-dried tomatoes
-
½
cup
crumbled feta
-
1
tablespoon
lemon juice
-
1
whole
avocado
-
4+
handfuls
leafy greens
Instructions
- Preheat the oven to 425°F.
- Toss cauliflower florets with olive oil, red pepper flakes, and salt, then roast for 25 to 35 minutes.
- In a saucepan, combine rinsed farro with water, boil, then simmer until tender, about 15 to 40 minutes depending on the type of farro.
- Drain farro and mix with olive oil, garlic, and salt.
- In a large bowl, combine roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta, and lemon juice.
- Season with salt and pepper to taste.
- Serve on plates with avocado and greens, adding more lemon juice or olive oil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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