Sicilian Cauliflower & Farro Bowl

with Hot Honey, Pistachios & Mint

45 MIN

2 Servings

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From the Test Kitchen

Packed with exciting, Sicilian-style ingredients and flavors, these hearty bowls feature a base of nutty farro, currants, and Grana Padano dressed with herbaceous salsa verde, then topped with roasted cauliflower and a soft-boiled egg, whose rich, velvety yolk brings it all together.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Carb Conscious

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
1 head Cauliflower
½ cup Semi-Pearled Farro
1 Bell Pepper
1 bunch Mint
1½ tsps Calabrian Chile Paste
1 Tbsp Honey
2 Tbsps Dried Currants
2 Tbsps Roasted Pistachios
⅓ cup Salsa Verde
0.7 oz Grana Padano Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a bowl. Refill the pot 3/4 of the way up with water; cover and heat to boiling on high.

2 Prepare the ingredients & make the hot honey

Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stem of the pepper; halve lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Roughly chop the pistachios. Place the currants in a bowl; cover with hot water and set aside to rehydrate at least 10 minutes. Pick the mint leaves off the stems. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

3 Roast the vegetables

Place the cauliflower florets and sliced pepper on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the eggs

Meanwhile, carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

5 Finish the farro & serve your dish

To the bowl of cooked farro, add the salsa verde, rehydrated currants (draining before adding), and cheese (crumbling before adding). Serve the finished farro topped with the roasted vegetables and seasoned eggs. Drizzle with the hot honey and garnish with the chopped pistachios and mint leaves (tearing just before adding). Enjoy!