Whole Roast Cauliflower with Dukkah, Black Barley and Herbs and Birch & Waite Golden Goddess Dressing & Sauce

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SERVES: 4

Medium cauliflower 1

Freshly ground salt and pepper

Black barley 1 1/2 cups

Red wine vinegar 2 tbsp

Extra virgin olive oil 6 tbsp

Coriander 1/2 cup

Mint 1/2 cup

Dill 1/2 cup

Dukkah 1/4 cup

Golden Goddess Dressing & Sauce

Method

  1. Preheat oven to 230°C and line a baking tray with baking paper.
  2. Bring a large pot of water to boil, add whole cauliflower and 2 tbsp of salt. Simmer for 15 minutes then transfer to colander and allow to drain and steam dry for 10 minutes.
  3. While cauliflower cooks, bring a medium pot of water to boil, add barley and cook for 15 minutes. Drain, rinse and place into a mixing bowl.
  4. Roughly chop half the herbs, add to barley with vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
  5. Place poached cauliflower onto baking tray, drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 25-30 minutes until the cauliflower is golden then allow to cool for 15 minutes.
  6. To serve, place cauliflower onto a platter and spoon barley around the outside. Drizzle ½ cup Birch & Waite Golden Goddess Dressing & Sauce over the top. Scatter dukkah over cauliflower and finish with the remaining herbs.

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Whole Roast Cauliflower with Dukkah, Black Barley and Herbs and Birch & Waite Golden Goddess Dressing & Sauce

Ingredients

SERVES: 4

Medium cauliflower 1

Freshly ground salt and pepper

Black barley 1 1/2 cups

Red wine vinegar 2 tbsp

Extra virgin olive oil 6 tbsp

Coriander 1/2 cup

Mint 1/2 cup

Dill 1/2 cup

Dukkah 1/4 cup

Golden Goddess Dressing & Sauce


Method

  1. Preheat oven to 230°C and line a baking tray with baking paper.
  2. Bring a large pot of water to boil, add whole cauliflower and 2 tbsp of salt. Simmer for 15 minutes then transfer to colander and allow to drain and steam dry for 10 minutes.
  3. While cauliflower cooks, bring a medium pot of water to boil, add barley and cook for 15 minutes. Drain, rinse and place into a mixing bowl.
  4. Roughly chop half the herbs, add to barley with vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
  5. Place poached cauliflower onto baking tray, drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 25-30 minutes until the cauliflower is golden then allow to cool for 15 minutes.
  6. To serve, place cauliflower onto a platter and spoon barley around the outside. Drizzle ½ cup Birch & Waite Golden Goddess Dressing & Sauce over the top. Scatter dukkah over cauliflower and finish with the remaining herbs.

© Birch & Waite Foods Pty Ltd 2019