- 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
- Heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
- 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.
- While the cauliflower is roasting, toss together the red onion, vinegar and 1/8 teaspoon salt in a small bowl; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Drain the vinegar from the onions. Peel the eggs under cold running water, then cut them in half lengthwise.
- 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.