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Mediterranean Farro, Roasted Cauliflower And Avocado Salad

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  • Author: Tonja Engen

Ingredients

Scale
  • For the Cauliflower:
  • 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
  • 2 Tbls. extra-virgin olive oil
  • ¼1/2 tsp. red pepper flakes
  • ¼ teaspoon fine sea salt
  • For the Farro:
  • 1 cup uncooked farro, rinsed
  • 2 tsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • For the Salad:
  • ⅓ cup pitted Kalamata olives, halved lengthwise
  • ⅓ cup oil-packed sun-dried tomatoes, chopped
  • 3/4 cup crumbled feta
  • 2 Tbls. lemon juice plus more for serving
  • 4 cups spinach
  • 1 avocado, diced
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 425 degrees. Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange it in an even layer on baking sheet. Roast for 25 to 35 minutes, tossing halfway, until the cauliflower is tender and deeply golden on the edges. Set aside to cool and chop into bite size pieces.
  2. Next, In a medium saucepan, combine the rinsed farro with three cups water. 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 somewhat chewy, approximately 25 to 35 minutes. Drain off the excess water and mix in the olive oil, garlic and 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. When ready to serve, add diced avocado and spinach leaves. Mix thoroughly. Drizzle with additional olive oil and lemon juice. Serve at room temp.