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Cauliflower Steaks & Purple Barley Salad Fill 1 Created with Sketch.

with Brown Butter & Grape Sauce

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this recipe, we’re cutting cauliflower into thick slices, then roasting them to bring out the vegetable’s nutty flavor. An equally nutty sauce of brown butter and almonds, cooked with grapes and rosemary, perfectly complements the “steaks.” We’re serving it all with a salad of gorgeous purple barley, and garnishing the dish with a bit of fennel pollen for a floral touch. (You may receive white, orange, purple, or green romanesco cauliflower.)

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Prepare & roast the cauliflower:
2 Prepare & roast the cauliflower:

While the barley cooks, wash and dry the cauliflower. Cut off and discard the stem end and leaves. Cut the head into 1-inch-thick slices (keeping them as intact as possible). Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; gently turn to coat. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the cauliflower roasts, wash and dry the remaining fresh produce. Pick the grapes off the stems; discard the stems. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the almonds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the arugula.

Make the brown butter sauce:
5 Make the brown butter sauce:

Add the grapes, shallot, and rosemary to the saucepan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the grapes are slightly softened. Turn off the heat; stir in the almonds and the juice of all 4 lemon wedges. Season with salt and pepper to taste.

Make the barley salad & plate your dish:
6 Make the barley salad & plate your dish:

Add the arugula and lemon zest to the pot of cooked barley. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the barley salad and roasted cauliflower between 2 dishes. Top with the brown butter sauce. Garnish with the fennel pollen. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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2 Prepare & roast the cauliflower:

While the barley cooks, wash and dry the cauliflower. Cut off and discard the stem end and leaves. Cut the head into 1-inch-thick slices (keeping them as intact as possible). Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; gently turn to coat. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3 Prepare the remaining ingredients:

While the cauliflower roasts, wash and dry the remaining fresh produce. Pick the grapes off the stems; discard the stems. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the almonds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the arugula.

Make the brown butter sauce:
5 Make the brown butter sauce:

Add the grapes, shallot, and rosemary to the saucepan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the grapes are slightly softened. Turn off the heat; stir in the almonds and the juice of all 4 lemon wedges. Season with salt and pepper to taste.

6 Make the barley salad & plate your dish:

Add the arugula and lemon zest to the pot of cooked barley. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the barley salad and roasted cauliflower between 2 dishes. Top with the brown butter sauce. Garnish with the fennel pollen. Enjoy!