Roasted Cauliflower and Farro Salad with Feta and Avocado

Roasted Cauliflower and Farro Salad with Feta and Avocado

This roasted cauliflower and farro salad is a hearty salad that’s satisfying on its own or served alongside grilled chicken or fish. The roasted cauliflower stays crispy and fresh, as the vegetable’s natural flavor stays strong, not becoming mushy or bland like some salads can become.

Prep Time: 45 mins Cook Time: 50 mins Servings: 4 servings

Ingredients

Roasted Cauliflower

• 3 cups head cauliflower, cut into bite-size florets (about 2 pounds, cut into quarters
• 3 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon red pepper flakes, plus more for serving
• Freshly ground black pepper
• 1/2 teaspoon fine sea salt

Everything Else

• 1/2 cup diced onion or kalamata olives, rinsed, half sliced and small rounds and the rest halved lengthwise
• 3 cup red tomatoes, baked
• 2 tablespoons red sun-dried tomatoes, chopped
• 1 cup pitted whole-wheat kernels
• 2 cups feta cheese, diced
• 1 cup hummus
• 1/2 cup feta cheese, diced
• Vinaigrette
• 2 cup warm water
• 1 cup sliced scallions
• 1 cup sliced scallions

Preparation

• To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with at least three cups water and the red pepper flakes. Toss the cauliflower with at least three cups water and olive oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread out on a large rimmed baking sheet and roast until the edges are brown and the florets are tender, about 20 minutes. Let cool.

• To cook the farro: Farro in a medium saucepan, combine the rinsed farro with at least three cups water and bring to a boil. Add farro; cook, stirring occasionally, until just tender, 5 to 7 minutes longer. Drain off the water and cook until the stock is tender, 10 minutes.

• Transfer the roasted cauliflower and farro to a large serving bowl. Stir in the remaining ingredients and drizzle with an extra squeeze of lemon juice or drizzle of olive oil if desired.