Spice Roasted Cauliflower With Barley Salad Recipe 445

ROASTED CAULIFLOWER WITH SPRING VEG & BARLEY SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7 and boil the kettle. Put the cauliflower in a large roasting tin and add 2 tbsp olive oil and a generous pinch of salt. Mix to coat, then roast for 20-30 mins, shaking the tin halfway through cooking.
• Meanwhile, put the barley in a small saucepan and cover with boiling water. Simmer for 10-15 mins until soft, then drain and allow to cool slightly before emptying into a large bowl. Heat the remaining olive oil in a medium frying pan and add the shallots and garlic. Fry gently for 5-10 mins until the shallots begin to caramelise, then add to the warm barley.
• Add the asparagus to a saucepan of boiling water and simmer for 3-4 mins. Remove with a slotted spoon and run under cold water - this prevents overcooking and retains the bright green colour. Roughly chop into 2cm lengths and add to the shallots and barley.
• Add the broad beans to the simmering water for 2-3 mins until the beans are just tender. Drain and run under cold water before popping the bright green beans from their skins. Add the beans and most of the lemon zest to the barley salad, then stir through the parsley and dill.
• Put the dressing ingredients in a jam jar with a pinch of salt, shake together and pour over the barley salad just before serving. In a separate bowl, mix together the yogurt and dill.
• Season the cauliflower with black pepper, and serve with the barley salad and the dill yogurt and lemon wedges on the side.

SPICE-ROASTED CAULIFLOWER WITH BARLEY SALAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 450 degrees. Bring a medium pot filled with salted water to a boil over high heat. Blanch cauliflower until al dente, about 3 minutes. Drain and toss dry. In a baking dish, toss cauliflower with spices, ¼ cup olive oil and a pinch of salt. Spread cauliflower out in a single layer and roast, flipping half way through, until browned and crisp in spots, about 20 minutes. Zest 1 orange. Supreme oranges: Use a knife to trim top and bottom from fruit. Set fruit on end and, slicing from top to bottom following curve of fruit, cut away peel and pith. Release each section by inserting blade between membrane and flesh on either side and removing loosened flesh. Reserve membrane. In a bowl, toss supremes, zest, barley, almonds, mint and olives. Season with remaining oil, lemon juice and salt. Squeeze juice from reserved membrane over salad.

BARLEY, CAULIFLOWER, AND HERBS WITH BURRATA

Steps:

• Preheat oven to 350°F. Cook barley in a large pot of boiling salted water until tender, 15-20 minutes for pearl, 35-40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.
• Meanwhile, toss breadcrumbs with 1 tablespoon oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10-12 minutes; let cool.
• Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.
• Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.
• Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.
• DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

WARM CAULIFLOWER AND HERBED BARLEY SALAD

Steps:

• Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
• Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
• Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
• Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
• Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
• Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
• In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
• Drizzle the salad with the dressing, then serve.
• Enjoy!

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Steps:

• Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
• Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
• Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
• Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

ROASTED CAULIFLOWER WITH KALE CHIPS AND CITRUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt.
• Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate.
• Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat.
• Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top.
• Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet.
• Bake in the preheated oven until just tender, about 15 minutes.
• Place cauliflower steaks on a large serving platter; top with crisp kale and orange.
• Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.

SEASONED ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place cauliflower florets in a large bowl. Drizzle oil over top and add paprika, garlic powder, onion powder, chili powder, and cumin; toss together with a spoon or your hands. Spread in an even layer on the prepared baking sheet.
• Roast in the preheated oven until the edges are browned and crisp, about 30 minutes, stirring once or twice during the cooking time. Season with salt and pepper.