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!
- Barley Risotto Stuffed Portobello Mushrooms
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- Southwestern Beef and Barley Stuffed Bell Peppers
Roasted Cauliflower and Barley Pilaf
- 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 - or vegetable broth
- 2 teaspoons red wine vinegar
- 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.