Ingredient:

• Roasted cauliflower
• 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon red pepper flakes (scale back or omit if sensitive to spice)
• ¼ teaspoon fine sea salt
• Garlicky farro
• 1 cup uncooked farro, rinsed
• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, pressed or minced
• ¼ teaspoon fine sea salt
• Everything else
• 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 (about 2 ounces)
• 1 tablespoon lemon juice (about ½ 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)