Roasted Cauliflower and Farro Salad with Feta and Avocado

Ingredients (15)

• 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon red pepper flakes (scale back or omit if sensitive to spice)
• 1/4 teaspoon fine sea salt
• 1 cup uncooked farro, rinsed
• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, pressed or minced
• 1/4 teaspoon fine sea salt
• 1/3 cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise
• 1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
• 1/2 cup crumbled feta (about 2 ounces)
• 1 tablespoon lemon juice (about 1/2 lemon), plus more for serving
• Freshly ground black pepper, to taste
• 1 avocado, sliced into thin strips
• 4+ handfuls leafy greens (spring greens, spinach, arugula or baby kale are all good choices)