Warm Farro Bowl with Roasted Cauliflower & Kale

Serves 1


  • 1 small head cauliflower (about 3/4 pound), leaves removed and thinly sliced, florets and core cut into 1-inch pieces
  • 7 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 small red onion, very thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 cup farro
  • 4 large eggs
  • 1/3 pound shiitake or wild mushrooms, stemmed, caps quartered
  • 1 garlic clove, finely chopped
  • 1/2 cup plus 2 tablespoons mix of finely chopped tender herbs (including two or more of the following: mint, chives, tarragon, chervil and/or basil), divided
  • 1 1/2 teaspoons freshly grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 4 cups thinly sliced kale leaves



  1. Heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
  2. Toss together the cauliflower florets and core pieces on the baking sheet with 2 tablespoons of the oil, 1/4 teaspoon salt, and a generous pinch of pepper, then spread in a single layer. Roast, stirring once halfway through, until golden and tender, 40 to 45 minutes. Stir in the red pepper flakes and cauliflower leaves; let cool on a wire rack.
  3. While the cauliflower is roasting, toss together the red onion, vinegar and 1/8 teaspoon salt in a small bowl; set aside.
  4. In a large saucepan of salted boiling water, cook the farro until tender but still firm to the bite, 18 to 20 minutes. Drain and transfer to a large bowl; set aside. Rinse out the saucepan.
  5. Fill the saucepan with clean water and bring to a boil. Using a spoon, gently lower the eggs into the water and cook for 7 minutes. Drain, then rinse the eggs under cold running water for 1 minute; set aside.
  6. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add the mushrooms and cook, stirring just once or twice, until golden brown, about 8 minutes. Stir in the garlic, 2 tablespoons of the mixed herbs and a generous pinch each of salt and pepper. Remove from the heat and set aside.
  7. In a small bowl, whisk together the lemon juice and zest, and 1/4 teaspoon salt. In a slow and steady stream whisk in 3 tablespoons of the oil; set the dressing aside.
  8. To the farro, add 1/2 teaspoon salt, a generous pinch pepper, the remaining 1/2 cup chopped herbs, and 1 1/2 teaspoons oil and toss to combine.
  9. Drain the vinegar from the onions. Peel the eggs under cold running water, then cut them in half lengthwise.
  10. Divide the farro, cauliflower, mushrooms, and kale among four large shallow serving bowls. Arrange the egg halves and pickled onions on top. Drizzle with the dressing and serve.