Roasted Cauliflower and Farro Salad with Feta and Avocado
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mediterranean salad of warm roasted cauliflower and farro grains with feta, olives, sun-dried tomatoes, and fresh greens. Satisfying as a main course and packs well for lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes (scale back or omit if sensitive to spice)
- 1/4 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
- 1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 1/2 cup crumbled feta (about 2 ounces)
- 1 tablespoon lemon juice (about 1/2 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 584mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1242mg
- Calcium
- 155mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 584MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.