Ingredients

• 1 head Cauliflower, chopped into bite-sized florets
• 1 Tbsp Olive Oil
• 1 Tbsp Balsamic Vinegar
• 1 cup Organic Farro
• 3 cups Water or Vegetable Stock
• 2 cups Microgreens
• 1 cup Brown Lentils
• 1 cup Cherry Tomatoes, halved
• 1/2 cup Green Peas, fresh or frozen
• 1/2 cup fresh Basil, roughly chopped
• 1/2 cup fresh Pesto
• 2 tsp Balsamic Vinegar
• 2 Tbsp Olive Oil
• 1/4 cup Parmesan Cheese
• 1/4 cup Pine Nuts

Instructions

1. Preheat oven to 425°F.
2. Add cauliflower florets to baking tray and drizzle with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with sea salt and pepper. Roast cauliflower 25-30 minutes, or until golden and crispy. Remove from oven and set aside.
3. Rinse farro. Place in a pot and add 3 cups water or stock. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes, or until tender. Drain excess liquid and set aside.
4. Divide cooked farro between two large bowls and top with microgreens, lentils, cherry tomatoes, peas, roasted cauliflower and basil. Add a dollop of pesto and drizzle with balsamic vinegar and olive oil. Sprinkle with parmesan cheese and pine nuts. Enjoy!