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    Home » Recipes » Side Dishes - Beans Rice and Grains

    By Carol Published: Oct 29, 2017 Modified: Jul 13, 2021 | This post may contain affiliate links. Please read my disclosure.

    Roasted Cauliflower and Barley Pilaf

    Jump to Recipe
    4.67 from 3 votes
    45 minutes
    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.

    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!

    Photo of Roasted Cauliflower and Barley Pilaf in white bowl on gray napkin with parsley and walnuts.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • The inspiration behind this recipe:
    • How to make Roasted Cauliflower and Barley Pilaf:
    • Serve with:
    • More barley recipes you'll love!
    • Roasted Cauliflower and Barley Pilaf
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Nutrition

    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.

    Photo of roasted cauliflower on baking sheet.

    • 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....

    Close-up photo of pilaf in serving bowl being stirred with wooden spoon.

    You've got a wholesome, healthful comfort food dish for when you really need it!

    Photo of Roasted Cauliflower and Barley Pilaf in white bowl on gray napkin with serving spoon and fork.

    Close-up photo of Roasted Cauliflower and Barley Pilaf with serving spoon and fork.

    Serve with:

    • Slow Cooker Boneless Beef Short Ribs Bourguignon
    • Beef Braciole
    • Chili-Glazed Meatloaf
    • Chicken with 40 Cloves of Garlic
    • Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes
    • Turkey Apple Meatloaf with Balsamic Ketchup Glaze
    • Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

    More barley recipes you'll love!

    • Barley Risotto Stuffed Portobello Mushrooms
    • Vegetable Barley Soup
    • Southwestern Beef and Barley Stuffed Bell Peppers
    Roasted Cauliflower and Barley Pilaf top down shot on gray napkin with parsley and walnuts

    Roasted Cauliflower and Barley Pilaf

    4.67 from 3 votes
    By: Carol | From A Chef's Kitchen
    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!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Side Dishes - Beans Rice and Grains
    Cuisine American
    Servings 4
    Calories 455 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Saucepan
    • Saucepan

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Nutrition

    Serving: 1 | Calories: 455kcal | Carbohydrates: 52g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 176mg | Potassium: 752mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2585IU | Vitamin C: 75mg | Calcium: 89mg | Iron: 3mg

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Beans, Rice and Grains

    • Creamy Asparagus and Rice Casserole
    • Cheesy Brussels Sprouts and Wild Rice Casserole
    • Tomato Farro Risotto with Basil and Parmesan
    • Kicked-Up Canned Baked Beans
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    Categories: Side Dishes - Beans Rice and Grains

    Reader Interactions

    Comments

    1. Kathy says

      December 26, 2021 at 3:08 pm

      I made this recently, using farro (what I had on-hand) instead of barley. I also added (leftover) roasted carrots. This dish was excellent!

      Reply
      • Carol says

        December 27, 2021 at 8:03 am

        Hi, Kathy, Thanks so much and so glad you enjoyed!!! Love that you added the carrots to use up what you had. I'm all for that! Thanks again!

        Reply
    2. Melanie says

      June 19, 2020 at 1:37 am

      5 stars

      Reply
    3. Anonymous says

      February 21, 2019 at 9:21 pm

      5 stars

      Reply
    4. Anne Murphy says

      November 04, 2017 at 12:41 pm

      Best wishes for healing for your father and sister!

      And for you... That's wearing, to say the least - even without the drive!

      I hear you about the vegetables - that's exactly what I would find here, in the same circumstances! (Well - he might eat carrots...) Always good to have recipes that use plenty of vegetables quickly. That looks delicious - I may just roast the rest of this cauliflower myself!

      Reply
      • Carol says

        November 04, 2017 at 5:50 pm

        Thanks, Anne! All best wishes greatly appreciated! He'll recover, but it will take some time.

        Reply

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    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

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