Vegan
(2 servings)
1 Medium Cheddar (yellow) Cauliflower
4 sprigs (or more) Rosemary
6 sprigs (or more) Thyme
10 garlic cloves, minced
14 (more or less) Button Mushrooms, destemmed
¼ cup Coconut oil
1 cup Pearl Barley
3 cups Water
½ cup Fresh Purple or Sweet Basil, chopped
½ Lemon, juiced
1 tbsp High Quality Extra Virgin Olive Oil
Salt/Pepper
Directions:
Bring a large pot of water to a boil. Salt the water enough so it tastes like ocean water.
Pre-heat the oven to 425°F
In a medium size sauce pan, on high heat, bring to a boil the barley, 3 cups water, and a little over 1 tbsp of salt.
Once the barley is boiling turn the heat down to a simmer. You might have to pop the lid off and on periodically throughout the cooking process to prevent it from foaming over. Check after 25 minutes.
Take all the outside leaves off the cauliflower, leaving part of the stem attached keeping the head whole.
Once the large pot of water is boiling, submerge the whole head of cauliflower for exactly 2 minutes.
Strain and put a side to slightly cool.
In a medium size bowl toss the whole button mushrooms together with half the amount of coconut oil, half the amount of minced garlic, a couple pinches of salt and pepper, and a few rosemary and thyme sprigs. Coat the mushrooms evenly by ‘massaging’ them and rubbing the garlic and herbs into the mushrooms. Set aside.
In a roasting pan, lined with foil, place the whole cauliflower in the middle. Take the rest of the coconut oil, herbs, and garlic and ‘massage’ it, evenly coating the whole head.
Place the button mushrooms, cupped up, around the cauliflower in the roasting pan. Any garlic or herbs left behind in the mixing bowl scrap on top.
Roast on the middle rack of the oven for 25-30 minutes.
In a large mixing bowl toss together the fully cooked barley, extra virgin olive oil, lemon juice, and chopped basil. Adjust salt if needed.
Once the cauliflower is tender and the mushrooms are golden pull from the oven and remove the rosemary and thyme sprigs. Cut the cauliflower in half. Place half the head, ½ the amount of lemon herb barley, and 7 mushrooms per plate. Enjoy!
