Roasted Cauliflower and Farro Salad with Feta and Avocado

Name: Roasted Cauliflower and Farro Salad with Feta and Avocado
Ingredients: 1 large head cauliflower (about 2 pounds), cut into bite-sized florets; 2 tablespoons extra-virgin olive oil; ¼ teaspoon red pepper flakes (scale back or omit if sensitive to spice); ¼ teaspoon fine sea salt; 1 cup uncooked farro, rinsed; 2 teaspoons extra-virgin olive oil; 2 cloves garlic, pressed or minced; ⅓ cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise; ¼ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped; ½ cup crumbled feta (about 2 ounces); 1 tablespoon lemon juice (about ½ 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)

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For a healthy dinner that you will love to make and eat, try this Roasted Cauliflower and Farro Salad with Feta and Avocado recipe today!

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Ingredients

1 large head cauliflower (about 2 pounds), cut into bite-sized florets
2 tablespoons extra-virgin olive oil
¼ teaspoon red pepper flakes (scale back or omit if sensitive to spice)
¼ teaspoon fine sea salt
1 cup uncooked farro, rinsed
2 teaspoons extra-virgin olive oil
2 cloves garlic, pressed or minced
⅓ cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise
¼ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
½ cup crumbled feta (about 2 ounces)
1 tablespoon lemon juice (about ½ 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)