This warm salad is substantial enough for lunch or a light dinner, but would also taste great with a roast or fish. Roasted cauliflower is probably one of the best foods in the world, and something about a smooth coat of egg, garlic and parmesan from the Caesar dressing makes it so luxurious. Don’t be scared of the sugar, it just helps it become more crispy brown—it doesn’t make it too sweet. The egg, not unlike carbonara, coats the grain and cooks through, so don't fear the raw egg. —OB Cookie
kosher salt (plus a pinch for the dressing)
plus 2 tsp olive oil divided
uncooked barley (I used parcooked)
finely grated parmesan
sprigs thyme, leaves picked, finely chopped
pine nutsPreheat the oven to 400.
In This Recipe
Preheat the oven to 400.
Cut up the cauliflower into florets and spread them on a cookie sheet lined with foil.
Sprinkle the salt, sugar and drizzle the olive oil onto the cauliflower
Roast the cauliflower until golden, approximately 25-30 minutes
On a separate baking sheet, roast the pine nuts for 5 minutes at 400 when the cauliflower is almost done.
Cook the barley in salted boiling water according to instructions. (I bought parboiled barley and cooked for 12 minutes). Drain when tender
To make the dressing, combine egg yolk, garlic, lemon juice, pepper, pinch of salt and anchovy in a blender
Add the oil slowly and then the parmesan. Blend for 1 minute until creamy.
While the barley, pine nuts and cauliflower are still warm, combine all ingredients in a bowl including the thyme. The warmth of the salad should cook the egg through.