Roasted Cauliflower And Farro Salad With Feta And Avocado

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Cookie and Kate
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 large head cauliflower, cut into bite-sized florets

2 tablespoons olive oil

¼ teaspoon red pepper flakes

Light sprinkle fine-grain sea salt

1 cup uncooked farro, rinsed

2 teaspoons olive oil

2 cloves garlic, pressed or minced

¼ teaspoon fine-grain sea salt

15 pitted kalamata olives, some halved lengthwise and some sliced into small rounds

¼ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped

2 ounces feta, crumbled (a heaping half cup)

1 tablespoon lemon juice (about ½ lemon’s worth)

Freshly ground black pepper, to taste

1 avocado, sliced into thin strips

4 handfuls leafy greens (spring greens, spinach or arugula are all good choices)

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