Roasted Cauliflower and Farro Salad
This recipe creates a hearty and vibrant salad featuring perfectly roasted cauliflower and chewy farro. It's tossed with fresh arugula, briny olives, crumbled feta, and creamy avocado, all brightened by a simple lemon-red wine vinaigrette for a satisfying and flavorful meal.
Equipment
- 1 Baking Sheet For roasting cauliflower evenly.
- 1 Large Pot with Lid For cooking farro.
- 1 Large Mixing Bowl For combining all salad ingredients.
- 1 Chef's knife For chopping cauliflower and garlic.
- 1 Cutting Board
Ingredients
Main
- 1 head cauliflower chopped into florets
- Sea salt
- Red pepper flakes
- 2 tbsp olive oil
- 1 c. uncooked pearled farro
- 2 cloves garlic finely chopped
- 4 c. baby arugula
- 1/2 c. crumbled feta
- 1/4 c. sliced kalamata olives
- 1 tbsp lemon juice about 1/2 a lemon
- 2 tbsp red wine vinegar
- Black pepper
- 1 large avocado sliced
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the cauliflower into bite-sized florets, toss with 1 tbsp olive oil, a pinch of sea salt, and red pepper flakes on a baking sheet, then roast for 20-25 minutes, or until tender and caramelized.
- While cauliflower roasts, cook the farro: bring 3 cups of salted water to a boil, add 1 cup pearled farro, reduce heat, cover, and simmer for 20-25 minutes until al dente.
- Finely chop the garlic cloves.
- In a small bowl, whisk together 1 tbsp olive oil, lemon juice, red wine vinegar, a pinch of sea salt, and black pepper to create the dressing.
- Drain the cooked farro and let it cool slightly.
- In a large mixing bowl, combine the cooled farro, roasted cauliflower, chopped garlic, baby arugula, crumbled feta, and sliced kalamata olives.
- Pour the prepared dressing over the salad ingredients and toss gently to ensure everything is well coated.
- Slice the large avocado just before serving.
- Serve the salad immediately, garnished with the fresh avocado slices.
Notes
Emphasize not overcrowding the baking sheet when roasting cauliflower to ensure proper caramelization and prevent steaming, which results in a dull texture. Cook the farro to a perfect al dente; overcooked farro can become mushy and lose its pleasant chewiness. For the dressing, emulsify the olive oil, lemon juice, and red wine vinegar thoroughly to create a cohesive coating for the salad. Consider adding a pinch of smoked paprika to the cauliflower before roasting for an extra layer of warmth and complexity. Always add the sliced avocado just before serving to maintain its vibrant green color and creamy texture, preventing browning.