• Prep: 10 min
  • Cook: 1 h 10 min
  • Serves: 4

This savory and filling bowl is perfect for a weeknight dinner, or a hearty, flavorful way to jumpstart your Sunday morning.

More about Sue
  • 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
  1. Preheat oven to 450F.
  2. Combine garlic, olive oil, turmeric, coriander, cumin, kosher salt, and black pepper in a large bowl. Add cauliflower florets and toss to coat.
  3. 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.
  4. 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.
  5. With a slotted spoon, transfer eggs to medium bowl of ice water. Peel when cooled and set aside.
  6. 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.
  7. Divide farro amongst 4 bowls, top with cauliflower and mustard green mixture, cherry tomatoes, and eggs.
Bowery Ingredients
Our chef

Made for Bowery by Sue Li.

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.

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