Roasted Cauliflower and Farro Salad

I’m a card-carrying meat eater, so this is a rare vegetarian dish that I love, adapted from a Lidia Bastianich recipe. The cauliflower gives it a warm element and it’s extremely filling, so you don’t get those “I had salad for dinner” hunger pangs an hour later.

INGREDIENTS:

• 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

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PREPARATION:

Preheat oven to 425 degrees. In a large bowl, toss cauliflower florets with the olive oil, sea salt, and red pepper flakes.

Arrange the florets on a large rimmed baking sheet in a single layer. Cook for 25 minutes, turning once halfway.

Put the farro, some sea salt, and 3 cups water in a saucepan. Cover and bring to a boil, then lower the heat and simmer for about 15 minutes. Taste to make sure the farro is not too firm. If it is, just cook a few minutes longer. When done, drain and return the farro to the pot. Stir in the chopped garlic. Instead of chopping the garlic, I actually grate it over the pot with a microzester to get a fine mince.

Toss the warm cauliflower, arugula, feta, olives, farro, lemon juice, and red wine vinegar in a large serving bowl.

Top with the sliced avocado, season with salt and pepper, and serve.