In a large pasta pot, bring water to a boil. Add potatoes and boil until tender, approximately 20 minutes.
Preheat oven to 425 degrees F.
In a fine mesh strainer, rinse farro well. In a medium pot, bring water to a boil. Add farro and simmer uncovered for 30 minutes (or according to package instructions). Cooking time depends on the variety of farro - pearled, semi-pearled or whole. When finished cooking, the farro should have some bite, similar to an al denté pasta. Drain and set aside.
Put cauliflower on a baking sheet. Drizzle 1 Tbsp of avocado oil on top and add sea salt and pepper, to taste. Toss to combine well. Spread cauliflower florets across a baking sheet in one layer.
Once potatoes are done boiling, drain and allow to cool slightly. Cut each potato into fourths. Put potatoes on a baking sheet. Drizzle 1 Tbsp avocado oil and a large pinch or two of sea salt. Roast potatoes with cauliflower for 20 minutes.
In a large bowl, put cooked farro, fennel, baby arugula and parsley. Add pesto and toss well to combine. Top with roasted cauliflower and potatoes.
Source: Tracy Bechtel Wellness