1 large head Cauliflower (2 Pounds), Cut Into Bite-sized Florets
2 tbsps Extra-virgin Olive Oil 27g
¼ tsp Red Pepper Flakes (scale Back Or Omit If Sensitive To Spice) 0.45g
1 cup Uncooked Farro, Rinsed
2 tsp Extra-virgin Olive Oil 9g
2 cloves Garlic, Pressed Or Minced 6g
¼ tsp Fine Sea Salt 1.5g
⅓ cup Pitted Kalamata Olives, Rinsed, Half Sliced Into Small Rounds And The Rest Halved Lengthwise
¼ cup Oil-packed Sun-dried Tomatoes, Rinsed And Roughly Chopped
½ cup Crumbled Feta (2 Ounces) 75g
1 tbsp Lemon Juice (1/2 Lemon), Plus More For Serving 15.25g
Freshly Ground Black Pepper, To Taste* 0.1g
1 Avocado Sliced Into Thin Strips 201g
4 handfuls Leafy Greens (spring Greens, Spinach, Arugula Or Baby Kale Are All Good Choices)* Optional