Barley Pilaf with Roasted Cauliflower

Why This Recipe is a Keeper!

Pilafs are a great side dish because it’s a delicious way to add a hearty grain to a meal, and the flavors are simple enough to go with almost any main dish. This barley pilaf recipe with roasted cauliflower is a unique take on a classic pilaf that uses broth, various spices, and aromatics to infuse flavor into the grains. 

The caramelized bits from roasting the cauliflower add a lovely depth of flavor. Aromatics like onion, garlic, and carrots start the flavor party, and a red wine vinegar finish adds a touch of tanginess to lighten it all up. A handful of walnuts and parsley add crunchiness and freshness.

This Barley Pilaf recipe is:

• Wholesome! Barley is packed with fiber, and this dish is full of other vegetables and fresh ingredients.
• Delicious! Sauteed aromatics and chicken or vegetable broth infuse this dish with flavor.
• Versatile! This barley pilaf recipe is easy to customize and make dairy-free or vegetarian. Simply use plant-based “butter” and vegetable broth instead of the chicken broth. Farro makes a great substitute for barley.
• Stores well! Barley pilaf can even be enjoyed chilled as a salad later.

How to Make Barley Pilaf with Roasted Cauliflower:

Recipe Ingredients:

Here’s everything you’ll need to make this barley pilaf recipe. The recipe card below has the exact quantities.

Ingredient Notes and Substitutions:

• Cauliflower: This recipe uses one medium-sized cauliflower cut into florets. I use white cauliflower for this barley pilaf recipe, but any type will work.
• Onion: I use yellow onion in this recipe, but a red or shallot or two will work.
• Pearled Barley: Pearled barley had the outer layers of husk and bran removed. It is more refined than hulled barley and takes less cooking time. Pearled barley is the most common type of barley found in stores. For a gluten-free alternative, use short-grain brown rice or quinoa.
• Broth: Use chicken or vegetable broth.
• Fresh Thyme: Fresh thyme retains its flavor when used at the end and not cooked for too long, making it ideal for this dish. Dried thyme can also be used. However, you want to add it earlier in the cooking process so it has time to soften.
• Red Wine Vinegar: Red wine vinegar is made from fermented red wine. The hint of acid adds complexity to this nutty barley pilaf.
• Walnuts: Pecans or hazelnuts make great substitutes. If a nut allergy exists, sunflower seeds would work well.

• Preheat oven to 400 degrees.
• Toss cauliflower with half the olive oil and season with salt and black pepper.
• Spread onto a baking sheet and roast for 20 to 25 minutes or until lightly charred and tender.

• While the cauliflower and barley cook, heat the butter and remaining olive oil in a skillet or saute pan.
• Add the onion and cook for 5 to 6 minutes.
• Add the carrot and garlic and continue cooking until the onion and carrot are softened, 4 to 5 more minutes.
• Stir in thyme, chicken broth, and vinegar. Keep warm.

• When the barley and cauliflower are cooked, add them to the skillet with the onion and carrot.
• Add walnuts, adjust seasoning, and serve immediately, garnished with fresh parsley.

• Done and delish! A wholesome, healthy barley side dish that goes with almost anything!