Ingredients

• 8 cups water
• 1 ¼ cups farro
• 1 (15 ounce) can no-salt-added cannellini beans, rinsed
• 4 cups cauliflower florets
• 1 (1 pound) sweet potato, peeled and cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided
• 2 teaspoons lemon pepper seasoning, divided
• ¾ teaspoon salt, divided
• 1 (6 ounce) bunch fresh broccolini, cut into 2-inch pieces
• ½ cup chopped fresh flat-leaf parsley
• ¼ cup chopped fresh cilantro
• 1 tablespoon red-wine vinegar
• 1 large clove garlic, grated
• ½ teaspoon crushed red pepper
• ¼ cup chopped castelvetrano olives