Cauliflower Steaks & Purple Barley Salad

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

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.

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.

While the cauliflower continues to roast, in a small saucepan, heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the saucepan, 2 to 3 minutes, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

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.

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!