Roasted Cauliflower, Farro and Avocado Salad
5/5 - (1 vote)

Serves 4



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  • 1 cup (250 ml) farro
  • 2 tbsp. (30 ml) olive oil
  • Juice of ½ lemon
  • 1 clove of garlic, minced
  • 1 tsp (5 ml) cumin seeds
  • 1 cauliflower, cut into 1-inch slices
  • 1 avocado, cubed
  • 1 chili pepper, sliced
  • 2 tsp. (10 ml) of fresh coriander, chopped
  • 2 tsp. (10 ml) toasted sesame seeds


  1. Oven temperature: 200°C/400°F
  2. Cook the farro according to the manufacturer’s instructions. Set aside.
  3. In a large bowl, mix the olive oil with the lemon juice, garlic and cumin. Add the cauliflower slices and toss them in the mixture. Season with salt and pepper.
  4. Lay the slices of cauliflower on an oven-safe baking sheet covered with parchment paper and cook in the centre of the oven for 20 to 25 minutes, until slices are golden brown.
  5. Serve the slices of cauliflower with farro, cubed avocado, slices of chili pepper, coriander and sesame seeds. Drizzle with olive oil and lemon juice.