Entertaining

Cauliflower and barley

Name: Cauliflower and barley recipe
Yield: 4
Ingredients: 1 (approx. 1kg) medium cauliflower head, leaves attached; 2 tbs extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 1/2 cups (300g) barley, soaked overnight, drained; 150g unsalted butter, chopped; 1/2 cup (125ml) white wine; 5 cups (1.25L) ‘leftovers’ vegetable stock (recipe below); 1 1/2 cups (120g) grated parmesan, plus extra to serve; 1/2 cup (75g) macadamias, roasted, chopped; 300g parmesan rinds; 2 onions, quartered; 1 large carrot, cut into large pieces; Handful of vegetable trimmings (tops of green onions, onion root, the head of a carrot, herb stems, etc.)

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by delicious. team

delicious. team

Jul 20, 2020

"Buy cauliflower that hasn't had the leaves trimmed off. They're delicious, and a great way to reduce waste. Chuck them in a stir-fry or use them as you would spinach." – Kylie Millar. You'll need to begin this recipe a day ahead.

1 (approx. 1kg) medium cauliflower head, leaves attached
2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups (300g) barley, soaked overnight, drained
150g unsalted butter, chopped
1/2 cup (125ml) white wine
5 cups (1.25L) ‘leftovers’ vegetable stock (recipe below)
1 1/2 cups (120g) grated parmesan, plus extra to serve
1/2 cup (75g) macadamias, roasted, chopped

'Leftovers' stock

300g parmesan rinds
2 onions, quartered
1 large carrot, cut into large pieces
Handful of vegetable trimmings (tops of green onions, onion root, the head of a carrot, herb stems, etc.)

Method

1.

For the stock, place parmesan rinds, onion, carrot, vegetable trimmings and 10 cups (2.5L) water in a large saucepan or stock pot over high heat. Bring to the boil, reduce heat to medium-low and simmer. Add cauliflower, stalk-side down, into the pan. Cover with a lid and cook for 15-20 minutes until cauliflower is tender but still with a bite. Remove cauliflower and set aside. Remove lid and continue to simmer stock for a further 15-20 minutes or until there is about 6 cups (1.5L) stock remaining. Strain stock and reserve liquid. Keep hot.
2.

Preheat oven to 200°C. To make the barley, heat the oil in a large, deep non- stick ovenproof frypan over high heat. Add onion and garlic and cook, stirring occasionally, for 4-5 minutes until the onion has softened. Add the drained barley and half of the butter, and stir until the butter has melted and coated the barley. Stir in the wine and cook, stirring frequently, for 3-4 minutes until the wine has reduced by three quarters. Stir in the stock and bring to the boil (add more stock if needed). Reduce heat to medium and simmer for 35-40 minutes until most of the liquid has evaporated and barley is al dente. Stir in remaining butter and season to taste.
3.

Break cauliflower into large pieces by gently sliding a knife in between florets, and letting it break naturally. Arrange on top of barley and season. Scatter over parmesan and sprinkle with macadamia. Bake for 12-15 minutes until parmesan has melted and is slightly golden. Scatter with extra parmesan to serve.