Roasted Cauliflower and Barley Pilaf is a beautiful fall-inspired side dish that’s perfect with fish, poultry, roasted meats or as a vegetarian main dish!
The inspiration behind this recipe:
This past week has been very emotionally draining. My precious 91-year-old father and nicer-than-nice sister were in a car accident and I had to drop everything and head up to Wisconsin. They’ll be okay but my dad will have a long recovery period ahead of him.
There were more than a few vegetables to deal with when I got home. My hubby is a great cook in his own right but simply ate what was already in the fridge and freezer.
So, I give you…. Roasted Cauliflower and Barley Pilaf! Roasted Cauliflower and Barley Pilaf is just good, wholesome food when you need it the most. I even considered adding broth and making this into a soup!
How to make Roasted Cauliflower and Barley Pilaf:
- Start by cutting a head of cauliflower into florets.
- Place the florets on a baking sheet, drizzle with oil and season it with salt and black pepper.
- Give it a good roasting, stirring it around a couple of times until it’s browned and tender.
- Then, cook some barley either on the stovetop or an electric pressure cooker.
- Saute onion, carrot, garlic, then add some thyme, broth and a dash of red wine vinegar for a little spark and….
You’ve got a wholesome, healthful comfort food dish for when you really need it!
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More barley recipes you’ll love!
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- 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
- 1/2 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 2 teaspoons red wine vinegar
- 1/2 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.
Amount Per Serving: Calories: 367Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 16mgSodium: 267mgCarbohydrates: 23gFiber: 7gSugar: 5gProtein: 7g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.