Roasted Cauliflower and Barley Pilaf
From a Chef's Kitchen
Roasted Cauliflower and Barley Pilaf is a beautiful fall-inspired side dish that's perfect with fish, poultry or roasted meats or as a vegetarian main dish.
- 1 medium head cauliflower, cut into 1-inch florets
- 4 tablespoons olive oil (divided)
- salt and freshly ground black pepper (to taste)
- 1 cup pearled barley
- 2 tablespoons butter
- ½ medium onion (finely chopped)
- 4 cloves garlic (minced)
- 1 medium carrot (finely chopped)
- 1 teaspoon dried thyme
- ½ cup chicken broth
- 2 teaspoons red wine vineger
- ½ cup chopped walnuts, toasted if desired
- coarsely chopped fresh parsley (for garnish)
- Preheat oven to 400 degrees. Toss cauliflower with half the olive oil and season with salt and black pepper. Spread out on a baking sheet and roast for 15 to 20 minutes or until lightly charred and tender.
- Meanwhile, bring a saucepan full of salted water to a boil. Add the barley and boil for 15 to 20 minutes or until tender but still "al dente."
- While cauliflower and barley are cooking, heat butter and remaining olive oil in a skillet or saute pan.
- Add the onion and cook, 5 to 6 minutes. Add the garlic and carrot and continue cooking until onion and carrot are softened. Stir in thyme, chicken broth and vinegar. Keep warm.
- When barley and cauliflower are cooked, add them to skillet with the onion and carrot. Add walnuts, adjust seasoning and serve immediately garnished with fresh parsley.
View the recipe instructions at From a Chef's Kitchen