Here is a great healthy comfort food dish that is a hit at any dinner. Of course it uses hakubaku mochi barley and adds some savory cheese for a delicious comforting side to any dinner dish. This is our favorite when the weather turns chilly outside. But its good anytime you want to eat and feel good about what you eat.
Our Crunchy Cauliflower Barley Bake is sure to please even the pickiest of eaters (that means your KIDS too!).
This baked cauliflower recipe is so good that we’re sure you’ll bring it out for all your special occasions as well as everyday dinners. The pearled barley gives it a delicious nutty undertone and adds significant health benefits you probably weren’t even concerned about. Want to know the healthy benefits of eating mochi barley > CLICK HERE
- 1.5 cups of cooked mochi barley
- 3 cups chicken or vegetable broth
- Freshly ground black pepper
- Olive oil
- 2 pound head of cauliflower, cut into small florets and par-cooked
- 1tsp dried sage
- 2 tablespoons capers (brine-packed), drained
- 2 cloves garlic, minced
- 1/2 teaspoon finely grated lemon zest
- 1 tsp red pepper flakes
- 2 cups mild provolone, shredded
- 1/2 cup ricotta cheese
- 1/2 cup panko breadcrumbs
- 1/3 cup Parmesan cheese
- Place cooked barley in a large bowl. Heat oven to 425 degrees. Spray a large baking sheet with non stick spray. Spread florets in one layer, drizzle with 1 tablespoon olive oil and season with salt and freshly ground black pepper. Roast for 20 minutes until lightly browned and crisp-tender. Reduce heat to 400 degrees.
- Add 2 tablespoons olive oil to a large saute pan and set to medium-high heat. Add the cauliflower, tossing occasionally, until lightly browned and tender. Add to bowl with barley.
- Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to the barley bowl and mix. Stir in the provolone. Add half of mixture to an greased baking dish. Add rounded tablespoons of ricotta on top evenly. Add the remaining cauliflower and barley over the ricotta.
- Combine Panko with Parmesan in a small bowl. Add 1 tablespoon olive oil until evenly mixed and crumbly. Sprinkle over the cauliflower mixture. Bake For 20 minutes, until browned and crusty on top.
Adapted from Smitten Kitchen – Thank you for your awesome recipe!!!NOTE: If you’re not using quick-cooking Mochi Barley, the #1 japanese pearled barley brand in japan, which takes 15 minutes to cook in boiling water vs 60 you could save some time in the kitchen by soaking your grains a day before. That makes working with traditional pearled barley SO much easier when considering that NOBODY has time to wait 60 minutes in the kitchen anymore.
Then again, if you have a day to soak your grains, you might as well just order up some today!