(This is what we brought to a Superbowl gathering last night; it’s somewhat labor-intensive, but delicious.)
Serves ~10 as a side dish

1 head cauliflower
1 cup of pearl barley
1 small red onion
1 lb kale, cut into small strips
5 cloves garlic, finely chopped
1/3 cup pine nuts
1/4 lb Greek feta
1/2 lemon or lime
1/4 cup olive oil + 2 Tbsp
2 Tbsp plain greek yogurt (I like fage)
1 tsp. balsamic vinegar
cumin
cayenne pepper
chili pepper flakes
salt
pepper

Preheat oven to 375 degrees. Cut cauliflower into small pieces. Add salt + pepper to taste + 1 Tbsp olive oil. Toss and roast for 30 minutes, tossing once.

Meanwhile, boil 1 1/2 cups barley in 3 cups water with pinch of salt, teaspoon of cumin for 1 hour, then cool for 20 minutes.

Finely dice red onion. Put in a big bowl. Add the roasted, cooled cauliflower.

In a separate saute pan, heat 1 Tbsp olive oil, garlic. Add chopped kale, pinch of chili flakes, salt and pepper to taste. Toss for 2-3 minutes until slightly wilted. Add to cauliflower and onions.

In a separate bowl, make dressing. Mix together: vinegar, yogurt, pinch of cayenne, salt + pepper to taste, 2 Tbsp tahini and the juice of half a lemon/lime. Slowly add 1/4 cup of olive oil until emulsified and thick.

Add cooled barley to kale + cauliflower, onions. Toast pine nuts in a pan and add. Once salad has cooled, add crumbled feta + dressing. Add salt and pepper to taste.

Enjoy. Watch Saints win.

Published Monday, February 8th, 2010 at 9:00 am. Filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.