While my brother and his wife were in town, we ate at one of my favorite places to take visitors, Zaytinya, which is a delicious Mediterranean mezze (tapas) restaurant. One of the dishes we got was Roasted Cauliflower with sultans, caper leaves and pine nut puree, and it reminded me that I hadn't made my spicy roasted cauliflower in ages. I wanted a whole meal of more than cauliflower and today was ridiculously cold, so I went for a soup.
Ingredients
- 1 medium/large head of cauliflower
- 1 medium/large red onion
- 4-6 cloves of garlic
- Red pepper flakes
- Olive oil spray or mist
- 1/2 cup dark red kidney beans
- 1/2 cup barley
- Salt
- Parsley
Preheat oven to 375. Break apart cauliflower and place on baking sheet. Spray with oil, add salt and red pepper flakes (.5-1 TB maybe), and mix until coated. Cut red onion in half and slice into thin half moons. Place on separate baking sheet with garlic and spray with olive oil. Roast 20-30 minutes, stirring a few times.
Meanwhile, cook the barley and when it's done add kidney beans, parsley, and salt and stir. When the veggies are done roasting, add half to the barley and blend the other half with .5-1 cup water until smooth. Add the barley mixture, stir, and serve.
It hit the spot on a cold night.
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