Preheat oven to 400F
Rinse the farro until the water runs clear.
Add water to farro and start rice cooker. Most likely you'll want to use the white rice setting.
Cut cauliflower into 1 inch thick and 2 inch wide florets. Cut butternut squash into 1/2 inch slices, stack 3 of them together and cut lengthwise 3 times and again 3 times the other way.
Coat cauliflower in coconut oil and spices, place them on baking sheet and use the same bowl for the butternut squash to soak up the rest of the coconut oil. Lay them out evenly on the baking sheet and bake for 15-20 minutes.
Prep green beans, cut brussel sprouts in half, cut zucchini and carrots into 1/2 inch slices. Drop the carrots in with the farro and add the rest of the veggies to the steam basket the rice cooker came with. Once the rice cooker is letting off steam, put the steam basket in for 7 minutes.
At the last minute put cauliflower back into mixing bowl and lather with buffalo sauce, put it back on the baking sheet and in the oven for 1 minute.
Make your bowl, cut up some scallions and drizzle some ranch and a bit of extra buffalo sauce on top.