Serves: 4
Prep time:
| 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
- Preheat oven to 230°C and line a baking tray with baking paper.
- 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.
- 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.
- Roughly chop half the herbs, add to barley with vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
- 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.
- 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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