PREHEAT oven to 425° F.
ADD cauliflower florets to baking tray and drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
ROAST cauliflower for 25-30 minutes or until golden and crispy. Remove from oven; set aside.
RINSE farro and add to a pot with water. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes or until tender. Drain excess liquid and set aside.
ADD cooked farro to a large bowl and mix with 3/4 container of pesto. Top with avocados, cauliflower, parsley, basil and mint, if desired.
MIX and drizzle with remaining pesto. Serve warm.
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