Roasted Cauliflower and Farro, Greek Bowl

Nov 11, 2018 | Recipes

Roasted Cauliflower and Farro, Greek Bowl

This delicious meal starts with roasted onion and cauliflower, then it turns Greek with the use of cucumber, chickpeas, feta cheese, and a lemon dressing

INGREDIENTS

  • 1 large head cauliflower, cut into bite-sized florets
  • 3 tablespoons olive oil
  • 1 cup uncooked farro, rinsed
  • 3 cloves garlic, pressed or minced
  • ½ package of cherry tomatoes quartered
  • 1 red onion sliced
  • 1 can of chickpea, drained and dried with a paper towel
  • ¼ tsp of chili powder (optional)
  • 1 Medium cucumber cut into ¼” half moons
  • 2 ounces feta, crumbled (a heaping half cup) (I used the whole container)
  • Juice of one lemon
  • 1 avocado, cubed
  • ½ cup of chopped dill (I used the whole bundle)
  • Salt and Pepper see below for measurements

 

INSTRUCTIONS

  1. For the Cauliflower and Red Onion: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets and red onion with 2 TBSP of olive oil, ¼ teaspoon of chili powder and a light sprinkle of sea salt on a roasting pan. Spread the mixture out. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
  2. For the Chickpeas: Dry them with a paper towel, drizzle with 1 tsp of olive oil. Toss with a pinch of salt and pepper. Place on a roasting pan and cook until they start to turn brown and start to get crunchy. About the same time as the cauliflower. Turn the pan halfway. Take out of oven and stir in half of the garlic.
  3. For the farro: Cook according to package. Drain off the excess water and mix in two teaspoons of olive oil, remaining half of the garlic and ¼ tsp sea salt. Set aside.
  4. In a large serving bowl, toss together the roasted cauliflower/red onion mixture, cooked farro, cucumber, avocado, chickpeas, cherry tomatoes, feta and lemon juice. Taste and season with additional salt and pepper if necessary.
  5. Top with the chopped dill. You can also squeeze extra lemon juice or drizzle of olive oil, if desired. Serve.

Serves – 4  – 2 Cup Servings – 512 Calories – Total Fat 21.1 g, Protein 19.4g