Barley Bowl with roasted cauliflower

Lunch / Dinner

Barley Bowl with roasted cauliflower

Did you know that barley is related to those trendy ancient grains like farro and emmer? The slightly nutty chewiness joins a circus of curried cauliflower, pistachios, and citrus-brightened cheese curds in a Middle Eastern-inspired bowl.


2 servings

Total Time

Print Recipe

Share Recipe



Preheat oven to 450°. Coat a baking sheet with nonstick spray.

Toast barley in a dry saucepan over medium heat until fragrant, 3 minutes. Add broth; heat to a boil. Reduce heat to medium-low; simmer barley until tender, 45 minutes. Drain barley; stir in kale, then season with salt and black pepper.

Meanwhile, toss cauliflower with 1 Tbsp. oil and curry powder; transfer to prepared baking sheet and roast until brown and fork-tender, 20 minutes.

Purée pistachios, orange juice, remaining 2 Tbsp. oil, and garlic in a mini food processor; season pesto with salt and black pepper.

Combine cereal, mint, sumac, and pepper flakes. Toss barley with pesto; stir in cauliflower and cereal mixture. Top servings with cheese curds.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 777

% Daily Value*

Total Fat 50g 76%

Saturated Fat 16g 80%

Cholesterol 61mg 20%

Sodium 589mg 24%

Carbs 59g 19%

Protein 23g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!