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Hedden Family Recipes

Roasted Cauliflower and Farro Salad with Feta and Avocado

Adapted from the recipe of Cookie and Kate

Ingredients:

Roasted cauliflower

  • 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional)

Garlicky farro

  • 1 cup uncooked farro, rinsed
  • 2 teaspoons extra-virgin olive oil (less if using oil-packed sun-dried tomatoes, see below)
  • 2 cloves garlic, pressed or minced
  • ¼ teaspoon salt

Everything else

  • ⅓ cup pitted Kalamata olives, sliced
  • ¼ cup sun-dried tomatoes, roughly chopped (if sun-dried tomatoes are oil-packed, reduce oil in garlicky farro step above)
  • ½ cup crumbled feta (about 2 ounces)
  • ½ cup toasted pistachio nuts (salted and roasted) or any other nuts desired
  • 1 tablespoon lemon juice (about ½ lemon), plus more for serving
  • fresh ground black pepper, to taste
  • 1 avocado, cut into cubes (if mixing in) or slices (if serving on plates, see below)
  • 4+ handfuls leafy greens (arugula, escarole, spinach, or baby kale are all good choices)

Directions:

  1. Preheat oven to 425°F.
  2. Put 4 cups of water in a large pot and bring to a boil.
  3. Add olive oil, red pepper flakes, and salt to a bowl and mix to make a dressing.
  4. Toss cauliflower florets in dressing, then arrange them in an even layer across a baking sheet.
  5. Roast for 25-35 minutes, tossing halfway, until cauliflower is tender and golden on edges.
  6. If you are using sun-dried tomatoes that are stored in oil, they should be chopped and added together with the olives, feta, etc., in a later step. If the sun-dried tomatoes are NOT stored in oil, they should be chopped into small pieces and cooked with the farro.
  7. Rinse farro.
  8. Once water is boiling, add salt and farro, and chopped sun-dried tomatoes, if not stored in oil. Turn heat down to medium, and boil for about 20-25 minutes. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Hint: save excess water for use as a soup stock or to cook rice in.
  9. Put olive oil, garlic and salt into a large serving bowl and mix.
  10. Add cooked farro to bowl, mix, and set aside.
  11. Add roasted cauliflower, chopped sun-dried tomatoes (if using sun-dried tomatoes that are stored in oil), olives, feta, pistachio nuts, pepper, avocado cubes, and lemon juice to cooked farro and toss together. Season with additional salt and pepper (to taste).
  12. The farro and cauliflower mixture can be served from the bowl or it can be plated and served as a salad. To do this, divide greens between four dinner plates. Put a generous amount of the cauliflower and farro salad on the greens, and then slices of avocado on top of the farro salad. Finish the plates with an extra squeeze of lemon juice or drizzle of olive oil, if desired. Serve promptly.