Roasted Cauliflower and Farro Salad with Feta and Avocado

Scaled for 4 portions · 4 steps

1large head cauliflower (about 2 pounds), cut into bite-sized florets2 tbspextra-virgin olive oil0.25 tspred pepper flakes (scale back or omit if sensitive to spice)0.25 tspfine sea salt1 cupuncooked farro, rinsed2 tspextra-virgin olive oil2 clovegarlic, pressed or minced0.25 tspfine sea salt0.33 cuppitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise0.25 cupoil-packed sun-dried tomatoes, rinsed and roughly chopped0.5 cupcrumbled feta (about 2 ounces)1 tbsplemon juice (about ½ lemon), plus more for serving—Freshly ground black pepper, to taste1avocado, sliced into thin strips—4+ handfuls leafy greens (spring greens, spinach, arugula or baby kale are all good choices)

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