Toasted Farro and Scallions with Cauliflower and Egg

Serving Size: 4
Prep Time:


  • 5 Tbsp unsalted butter
  • 1 Tbsp sherry vinegar
  • 3 cup 1-inch cauliflower florets
  • 2 Tbsp extra virgin olive oil
  • 1 Quart vegetable stock
  • fresh ground black pepper
  • salt
  • 8 Ounce farro (1 cup plus 2 tablespoons)
  • 4 scallions, white and tender green parts only, sliced
  • 4 large eggs


1. In a large saucepan, melt 3 tablespoons of the butter. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the farro, season with salt and pepper and cook for 1 minute, stirring. Add 1/2 cup of the stock and cook over moderate heat, stirring, until absorbed. Continue adding the stock 1/2 cup at a time, stirring frequently until it is absorbed before adding more. The farro is done when it’s al dente, about 30 minutes.

2. In a medium skillet, heat the olive oil. Add the cauliflower, season with salt and pepper and cook over high heat until tender and browned in spots, about 5 minutes. Add the cauliflower to the farro along with the vinegar and the remaining 2 tablespoons of butter. Season with salt and keep warm.

3. Bring a saucepan of water to a boil. Add the eggs and cook for 4 minutes. Drain and rinse under cold water. Spoon the farro into 8 bowls. Peel the eggs and carefully remove the egg whites to keep the yolks whole. Carefully place the intact yolks in the center of each bowl of farro; discard the whites. Serve right away.


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