2000s Recipes + Menus
Roasted Cauliflower Barley Risotto
- Active time:1 hr
- Start to finish:1 1/4 hr
- 1 medium head cauliflower, cored
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup pearl barley
- 3 1/2 cups reduced-sodium chicken broth
- 1 1/2 cups water
- 4 garlic cloves, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped flat-leaf parsley
Preheat oven to 425°F with rack in upper third.
Cut cauliflower into 1/2-inch pieces and toss with 2 Tbsp oil and 1/4 tsp each of salt and pepper. Spread in 1 layer in a large 4-sided sheet pan and roast, stirring occasionally, until cauliflower is tender and well browned, 20 to 30 minutes.
While cauliflower roasts, toast barley in a dry 4-qt heavy pot over medium heat, stirring constantly, until fragrant and golden, 5 to 10 minutes. Transfer to a bowl.
Bring broth and water to a simmer in a small saucepan.
Cook garlic in remaining 2 Tbsp oil in 4-qt pot over medium heat, stirring, until pale golden, 1 to 2 minutes. Add barley, stirring to coat. Add wine and simmer briskly, stirring, until absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until barley is just tender and creamy-looking, about 30 minutes (you may have broth left over).
Stir in cauliflower, cheese, butter, and salt and pepper to taste. Stir in parsley and thin with some of remaining broth if desired.