Roasted Cauliflower With Radicchio And Wheat Berries

This roasted cauliflower dish not only tastes delicious but is vibrant and beautiful as well. There are many different colors of cauliflower available these days. Purple, green, orange (also called cheddar) and of course white. Mix them up for fun if you like, they all taste the same!

You can make this recipe gluten free by omitting the wheat berries.


Roasted Cauliflower With Radicchio And Wheat Berries

You can substitute farro or barley for the wheat berries if you can't find them. They all cook up just about the same.
Cuisine Dairy free
Servings 4 servings



  • 1 head Cauliflower cut into florets
  • 2 cloves garlic smashed
  • 2 Tablespoons Grapeseed oil
  • 6 Sprigs Thyme chopped
  • TT S&P

Wheat Berries

  • 1/2 cup Wheat berries soaked overnight, drained and rinsed


  • 1 cup Radicchio sliced thin
  • 1 each Scallion sliced thin
  • 2 Tablespoons Parsley Chopped
  • 1 Tablespoon Mint chopped
  • 1/2 Lemon juiced
  • TT S&P


  1. Pre-heat oven 400 degrees.
  2. Toss together cauliflower, garlic, grapeseed oil and thyme and season with S&P. Spread on to a sheet pan and roast for 20 minutes or until tender. Place into a large mixing bowl.
  3. While cauliflower is roasting place the wheat berries in a pot, cover with water, add a pinch of salt and bring to a boil. Reduce to a simmer, cover and cook about 20 minutes until tender. Drain and add to the mixing bowl with the roasted cauliflower.
  4. Add to the bowl the radicchio, scallion, parsley, mint, and lemon juice, season with S&P to taste and toss everything to combine. Serve warm.

Recipe Notes

What I love to use making this recipe:

La Tourangelle, Grapeseed Oil
Bob's Red Mill Wheat Hard Red Spring Wheat Berries

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.