Toasted Farro and Scallions with Cauliflower and Egg
1 quart vegetable stock
5 tablespoons unsalted butter, divided
4 scallions, white and tender green parts only, sliced
8 ounces farro (1 cup, plus 2 tablespoons)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 head of cauliflower, broken into florets
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon sherry vinegar
4 large eggs, poached
In a medium saucepan, add the vegetable stock, bring to just a boil, turn off heat and cover. In a large saucepan, melt 3 tablespoons of the butter. Add the scallions and cook over medium heat until softened, about 2 minutes. Add the farro and cook for about 2-3 minutes until farro begins to smell a bit toasted.
Add the spices, salt and pepper. Add ½ cup of the stock and cook over moderate heat, stirring, until absorbed.
Continue adding the stock ½ 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.
Meanwhile, preheat oven to 425 degrees. Toss cauliflower with olive oil, spill onto a baking sheet lined with parchment paper and sprinkle with a fair amount of salt (about one tablespoon). Roast until cauliflower is just charred and nutty smelling, about 20-25 minutes.
Add the cauliflower to the farro along with the vinegar and the remaining 2 tablespoons of butter and the fresh parsley; taste and adjust with salt and pepper if necessary. Plate servings of farro and top with a poached egg.