Roasted Cauliflower and Pearl Barley Bowls with Creamy Tahini-Dill Dressing
Prep time:
Cook time:
Total time:
Yield: 4 to 6 side dish-sized servings
Ingredients
Roasted Cauliflower:
1 small (450 g) head cauliflower, cut into bite-sized florets
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
Pearl Barley:
1 cup (200 g) pearl barley
½ small onion, minced
1 small clove garlic, crushed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
½ teaspoon fresh lemon zest
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup chopped fresh parsley
Creamy Tahini-Dill Dressing:
3 tablespoons tahini
1 teaspoon fresh lemon juice
2 to 3 tablespoons cold water
⅛ teaspoon salt
2 tablespoons minced fresh dill
Other:
3 tablespoons toasted pine nuts, for garnish
Instructions
For the cauliflower, preheat the oven to 400F. Toss the cauliflower, oil, salt, and pepper on a baking sheet and roast until the cauliflower is golden in places, about 30 minutes, tossing once halfway through.
For the barley, bring a large pot of salted water up to a boil. Add the barley to the boiling water and cook until al dente, about 30 minutes; drain. Whisk together the onion, garlic, lemon juice, olive oil, lemon zest, salt, and pepper in a large bowl. Stir in the barley and parsley.
For the dressing, use a fork to stir together the tahini and lemon juice. While stirring continuously, gradually drizzle in enough water to make the dressing creamy. Stir in the salt and dill.
To assemble, divide the barley between 4 to 6 individual bowls and divide the cauliflower on top. Drizzle on a little tahini dressing and sprinkle on a few pine nuts.
Serve warm, room temperature, or cold.
Notes
To Make Ahead: You can make this up to 2 days ahead and store it in the fridge; just hold off on adding the tahini dressing and pine nuts until right before you want to serve it.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/roasted-cauliflower-and-pearl-barley-bowls-with-creamy-tahini-dill-dressing/