Preheat the oven to 425°F. Toss the cauliflower and carrots (separately) with 1 tsp olive oil each, and a generous pinch of salt and pepper. Spread the veggies, again separated, onto two different baking sheets.
Bake until fork tender (20 to 25 minutes for the cauliflower, 30 to 35 for the carrots- could be less depending on how small you cut them).
While the vegetables are cooking, bring the mushroom broth to a boil. Add the sorghum, cover, and let cook at a high simmer for 3 to 5 minutes.
Prepare dressing by combining the remaining 1/3 cup olive oil, white wine vinegar, lemon juice, and fennel. Blend with an immersion (or normal) blender until smooth. Add salt and pepper to taste.
When the vegetables and the sorghum are done cooking, combine all of the ingredients together in a large salad bowl and toss to combine. Serve warm.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.