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

with Brown Butter & Grape Sauce

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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 seasonal grapes and rosemary, perfectly complements the “steaks.” We’re serving it all with a salad of gorgeous purple barley (a subtly sweet, smoky variety), and garnishing the dish with a bit of fennel pollen for a floral touch. (You may receive green romanesco or white cauliflower.)

fresh
ingredients
Roasted Cauliflower Steaks & Purple Barley Salad with Brown Butter & Grape Sauce
Title
  • 1 cup Purple Prairie Barley
  • 4 oz Grapes
  • 2 oz Arugula
  • 1 head Cauliflower
  • 1 Lemon
  • 1 bunch Rosemary
  • 4 Tbsps Butter
  • 3 Tbsps Roasted Almonds
  • 1 Shallot
  • ⅛ tsp Fennel Pollen
tried-and-true
kitchen tools
step-by-step
instructions
Cook the barley:
1 Cook the barley:

Preheat the oven 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.

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 of the cauliflower. 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.

Brown the butter:
4 Brown the butter:

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

Make the sauce:
5 Make the sauce:

Add the grapes, shallot, and rosemary to the pot; 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 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.

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Cook the barley:
1 Cook the barley:

Preheat the oven 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.

2 Prepare & roast the cauliflower:

While the barley cooks, wash and dry the cauliflower. Cut off and discard the stem end and leaves of the cauliflower. 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 & roast the cauliflower:
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.

4 Brown the butter:

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

Brown the butter:
Make the sauce:
5 Make the sauce:

Add the grapes, shallot, and rosemary to the pot; 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 sauce. Garnish with the fennel pollen. Enjoy!

Make the barley salad & plate your dish: