We saw this recipe in WSJ. Since we make roasted cauliflower and barley salad, separately this combination really caught our attention. This is a recipe from Chef Eric Ziebold who used to be the executive chef of CityZen at Oriental Mandarine hotel, where we had some wonderful meals on several special occasions. This January he opened a new restaurant of his own called “Kinship“. We have not yet dined there. Of course, we had to make some modifications to the recipe basically to accommodate the ingredients we had on hand.
The cauliflower was baked with spices but it was not “spicy” hot.
Ingredients: Serves: 4
– Kosher salt
– 1 head cauliflower, broken into florets (#2 in picture below)).
– 1/4 Tbs. ground turmeric (#1)
– 1/4 Tbs. ground cumin (#1)
– 1/4 tsp fresh rosemary, finely chopped (original recipe calls for dried)
– 1/2 tsp dried oregano (#1)
– 1/4 cup (4 tbs) olive oil, divided into 2 portions
– 2 navel oranges, use the zest, orange segments and juice from the segments
– 1 cup uncooked barley
– 2 cups of chicken stock
– 1/4 cup walnuts toasted and roughly chopped (#6). (original recipe calls for Marcona almonds)
– 1/4 cup roughly chopped mint
– 1/4 cup green olives, pitted and roughly chopped (we had almond stuffed green olives from California, which we used instead).
– Juice of ½ lemon
1. Toast 1 cup of barley in the toaster oven until it is golden brown and fragrant. Rinse the toasted barley and add it to 2 cups of boiling chicken stock. Simmer for about 40 minutes. Remove from the heat and cool. If there is left over liquid drain the barley
2. On a sheet pan toss the cauliflower with the spices. Use 2 tbs of olive oil and a 1/2 tsp of salt to coat the florets. (The quantity of spices we used result in fairly mild flavor for the cauliflower. For a more intense flavor we could have probably doubled the spices. But it is generally to taste.) We put the tray in a 350 degree toaster oven and toasted for 25 to 30 minutes testing to so as not to overcook. (#3 and 4).
3. Once both the barley and the cauliflower were completely cooled we put them in a bowl, then added the orange segments, orange zest, walnuts, mint and olives. We seasoned it with the remaining oil, lemon juice and salt. Then squeezed the juice from the reserved orange membranes over the salad (#5).
This is a wonderful salad. It has so many layers of texture and taste. The cauliflower had some crunch left. At first, when we tasted the cauliflower alone, it tasted too salty but after mixing it with the rest of the ingredients, it was just fine. Our store bought mint was not as strong as we would have liked. The navel oranges were very sweet and juicy which really added to the overall flavor. Over time even the cauliflower was infused with a sweet orange flavor. It is a rather filling salad but we like it very much.