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
- 1 head Cauliflower cut into florets
- 2 cloves garlic smashed
- 2 Tablespoons Grapeseed oil
- 6 Sprigs Thyme chopped
- TT S&P
- 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
Pre-heat oven 400 degrees.
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.
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.
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.
What I love to use making this recipe:
La Tourangelle, Grapeseed Oil
Bob's Red Mill Wheat Hard Red Spring Wheat Berries