Roasted Cauliflower and Farro Salad with Feta and Avocado
This satisfying vegetarian salad recipe features warm whole grains, roasted cauliflower, fresh greens and bold Mediterranean flavors. It packs well for lunch, too! Recipe yields 4 hearty salads.
Nutrition Facts
Ingredients
Instructions
To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange it in an even layer across the pan. Roast for 25 to 35 minutes, tossing halfway, until the cauliflower is tender and deeply golden on the edges.
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Notes
Recipe inspired by George’s at the Cove in La Jolla.
Storage suggestions: Leftovers should keep well for several days. Store greens separately and slice the avocado just before serving.
Change it up: If you can’t find farro, spelt berries or wheat berries would be great substitutions. You might have to cook those grains longer.
Make it gluten free: I think this would be good with cooked short-grain brown rice or quinoa instead of farro.
Make it vegan: Skip the feta. You might want to add some extra olives to make up for it.
Recipe inspired by George’s at the Cove in La Jolla.
Storage suggestions: Leftovers should keep well for several days. Store greens separately and slice the avocado just before serving.
Change it up: If you can’t find farro, spelt berries or wheat berries would be great substitutions. You might have to cook those grains longer.
Make it gluten free: I think this would be good with cooked short-grain brown rice or quinoa instead of farro.
Make it vegan: Skip the feta. You might want to add some extra olives to make up for it.
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Reviews from the Original Source
Loved this SO much! Just made it tonight and have only eaten it warm, but I'm sure it's great cold too! I put it over spinach. Will definitely make again! Thanks for the recipe!
There is a different version of the roasted cauliflower and farro salad in the cookbook, with arugula and tahini dressing. Everyone in my family LOVES it!!! It has been made on repeat ever since the first scrumptious and satisfying bite. I never used to be much of a cauliflower fan until I first had roasted cauliflower! Now I love it and the smell of it roasting in my kitchen. Thank you, thank you for providing inspiring good-for-you recipes that are just delicious!
Fabulous recipe, thanks so very much. I followed the recipe exactly as you wrote it—except I added some roasted mushroom and added a bit more of the saucy/spicy ingredients—sun dried, olives, cheese—and this meal was a real hit. I have had so many wonderful meals from your site and am so very grateful. All the very best to you. Ken
This salad is amazing!! Every time I make it use some of the suggestions and it is a little different but always so good.
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