February 29, 2012

Roasted Cauliflower and Barley Salad

As I mentioned yesterday, I am trying to use up pantry, fridge and freezer items and a bag of pearled barley was next up to the plate. I had purchased a head of cauliflower (on sale!) and knew I had to use it before Marshal Mike got home from his Army-mandated trip to Georgia because he insists that he doesn't like cauliflower. (I still try to make him eat it every now and then.)

I found this gem of a recipe on Food52. I didn't make the basil croutons because I didn't have any basil on hand, so I just toasted some breadcrumbs from the freezer. Also, I found my barley didn't take 45 minutes to get tender - more like 30-35 minutes and my cauliflower took 25-30 minutes to get brown and tender. I also used parsley instead of celery leaves and forgot the pine nuts. This dish keeps well and tasted even better two days later for lunch.

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