Roasted Cauliflower and Farro Salad

with feta and avocado
With feta and avocado
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1 Cauliflower large head, about 2 lbs, cut into bite-sized florets
2 tbsp Olive oil extra-virgin
¼ tsp Red pepper flakes or to taste
¼ tsp Sea salt fine
1 cup Pearled farro uncooked, rinsed
2 tsp Olive oil extra-virgin
2 cloves Garlic pressed or minced
¼ tsp Sea salt fine
⅓ cup Kalamata olives pitted, rinsed, half sliced into small rounds and the rest halved lengthwise
¼ cup Sun-dried tomatoes oil-packed, rinsed and roughly chopped
½ cup Feta cheese crumbled, about 2 oz
1 tbsp Lemon juice about ½ lemon, plus more for serving
Black pepper freshly ground, to taste
Avocado sliced into thin strips
4 handfuls Mixed greens leafy greens, spring greens, spinach, arugula or baby kale

Nutritional information


Roasted Cauliflower and Farro Salad


This Mediterranean-inspired recipe for Roasted Cauliflower and Farro Salad brings comfort to a weeknight meal. It is packed with bold flavors and healthy ingredients. Warmly spiced oven-roasted cauliflower florets get tossed with garlicky farro, Kalamata olives, sun-dried tomatoes, and briny feta. Serve on a bed of leafy greens, then finish with an extra drizzle of olive oil and a squeeze of lemon juice for brightness. Perfect for a healthy and satisfying lunch or dinner.      

While your cauliflower roast, cook the farro over a low flame until tender but still retaining a chewy bite. You can use pearled farro or whole farro for this recipe. Please note that cooking times will vary depending on what type of farro you decide to use. Pearled farro takes about 15 minutes to cook, while whole farro takes about 40 minutes. Assemble the salad by tossing together the roasted cauliflower, farro, olives, sun-dried tomatoes, feta, and lemon juice in a salad bowl. Season with salt and freshly ground black pepper. To serve, divide the greens and avocado between plates and top with the salad. Serve and enjoy!

To make the Roasted Cauliflower and Farro Salad, you will need the following ingredients:

Ingridiens for Roasted Cauliflower and Farro Salad

Steps to make Roasted Cauliflower and Farro Salad


Preheat oven


Preheat the oven to 425 °F.


Prepare veggies for roasting


Toss the cauliflower florets with 2 tablespoons extra-virgin olive oil, ¼ teaspoon red pepper flakes, and ¼ teaspoon fine sea salt, on a rimmed baking sheet. Spread the cauliflower in an even layer.




Roast the cauliflower for 25 to 35 minutes, tossing halfway, until tender and deeply golden on the edges.


Cook farro


To cook the farro: In a medium saucepan, cover 1 cup farro with 3 cups water and bring to a boil. Reduce the heat to a simmer and cook until the farro is tender to the bite but still chewy. Pearled farro takes about 15 minutes to cook, while whole farro takes about 40 minutes.


Drain farro and add seasonings


Drain any excess water from the cooked farro and stir in 2 teaspoons extra-virgin olive oil, 2 minced cloves garlic, and ¼ teaspoon salt. Set aside.




In a large salad bowl, toss together the roasted cauliflower, cooked farro, ⅓ cup pitted Kalamata olives, ¼ cup chopped sun-dried tomatoes, ½ cup crumbled feta, and 1 tablespoon lemon juice. Taste and season with more salt and black pepper if needed.



To serve, divide the avocado slices and greens between 4 large plates. Top each with roasted cauliflower and farro salad. Garnish with an extra squeeze of lemon juice or drizzle of olive oil. Serve immediately.

This wholesome Roasted Cauliflower and Farro Salad recipe is easy to make and tastes fantastic. Give this recipe a try, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

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Total Reviews: 1

Delicious hearty salad! Thanks for haring the recipe.

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