Roasted Cauliflower and Farro Salad with Feta and Avocado

INGREDIENTS

• 1 large head cauliflower, cut into bite-sized florets
• 2 tablespoons olive oil
• ¼ teaspoon red pepper flakes
• Light sprinkle fine-grain sea salt
• 1 cup uncooked farro, rinsed
• 2 teaspoons olive oil
• 2 cloves garlic, pressed or minced
• ¼ teaspoon fine-grain sea salt
• 15 pitted kalamata olives, some halved lengthwise and some sliced into small rounds
• ¼ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
• 2 ounces feta, crumbled (a heaping half cup)
• 1 tablespoon lemon juice (about ½ lemon's worth)
• Freshly ground black pepper, to taste
• 1 avocado, sliced into thin strips
• 4 handfuls leafy greens (spring greens, spinach or arugula are all good choices)