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!
Hey, reader friends! This past week has been very emotionally draining. There are some things in life you think will never reach your shores but happen when you least expect it. My precious 91-year-old father and nicer-than-nice sister were in a car accident.
It was the kind of week where you leave yourself out the equation, forget all the things that make your life comfy-cozy and get your butt up to where it needs to be–with your family.
I wrapped up what I needed to do here, packed a suitcase and drove 13 hours by myself–which was more than a little frightening. My husband could not take off work so I was on my own.
In 22 years of marriage, I’ve only done that drive one time by myself. You just don’t know what you’re made of until put to the test!
My dad is my hero. I hope I’m as determined as he is to get back on my feet when I’m 91!
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 some good, wholesome stuff when you need it the most. I even considered adding broth and making this into a soup!
So, all you have to do is roast some cauliflower….
Then, cook some barley either on the stovetop or an electric pressure cooker. Saute some 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!
Serve Roasted Cauliflower and Barley Pilaf with poultry, fish or roasted meats or as a vegetarian main course!
If you love barley as much as I do, be sure to make my Barley Risotto Stuffed Portobello Mushrooms!
Delish! Now drive carefully…. PLEASE!!!
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Roasted Cauliflower and Barley Pilaf
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
- 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
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 Information
Yield
4Serving Size
1Amount Per Serving Calories 367 Total Fat 30g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 22g Cholesterol 16mg Sodium 267mg Carbohydrates 23g Fiber 7g Sugar 5g Protein 7g
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!
Thanks, Anne! All best wishes greatly appreciated! He’ll recover, but it will take some time.