This savory and filling bowl is perfect for a weeknight dinner, or a hearty, flavorful way to jumpstart your Sunday morning.
Bowery Mustard Frills with Roasted Cauliflower Served Over Grains and Soft-Boiled Eggs
Prep: 10 minutes | Cook: 70 minutes Serves 4
Made for Bowery By
Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant’s first cookbook.
Featured Bowery Ingredients
- 2 cloves garlic, grated
- 1/4 cup olive oil, plus more for serving
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium head cauliflower, cut into small florets
- Bowery Mustard Frills, 1.5 oz
- 4 large eggs
- 1 cup farro
- 1 pint cherry tomatoes, halved
Make it Vegan
For a vegan preparation, omit the eggs.
- Preheat oven to 450F.
- Combine garlic, olive oil, turmeric, coriander, cumin, kosher salt, and black pepper in a large bowl. Add cauliflower florets and toss to coat.
- Transfer cauliflower onto a large baking sheet and roast until golden brown and edges are crisp, tossing once halfway through cooking, 25 to 30 minutes. Remove from oven, toss with Bowery Mustard Frills.
- While cauliflower is cooking, bring a large pot of water to a boil, add eggs, and cook until yolks are set and white are cooked, 6 minutes and 30 seconds.
- With a slotted spoon, transfer eggs to medium bowl of ice water. Peel when cooled and set aside.
- In the same pot of water, add farro and cook until grains are tender, 25 to 30 minutes. Drain and toss with 1 tablespoon olive oil; set aside.
- Divide farro amongst 4 bowls, top with cauliflower and mustard green mixture, cherry tomatoes, and eggs.