Roasted Cauliflower and Mushroom Farro Bowl - Alessi Foods

Ingredients

• 1 small head of cauliflower, cut into florets
• 8 ounces baby portobello mushrooms, quartered
• 1/3 cup plus 3 Tbsp Alessi Extra Virgin Olive OIl, divided use
• 1 1/4 cups Alessi Farro
• 2 1/2 cups vegetable broth
• 1/4 cup Alessi White Balsamic Vinegar
• 2 teaspoons fresh thyme (or 1/2 tsp dry)
• 1/4 cup Alessi Pine Nuts
• 2 4oz Vigo Feta Cheese
• Spinach, optional
• Grape tomatoes, optional
• Alessi Balsamic Reduction