Wheat Berries and Roasted Cauliflower

July 20, 2010 in Side Dishes, Vegetables, Wheat Berry Recipes by Joyce Bunderson

There are a couple of salt-saving tricks in this recipe. One is the use of the limejuice and the other is the spices in the wheat berry mixture; herbs and spices often decrease the need for too much salt.



Ingredients

Ingredients:

3 cups of cooked Wheat berries
If you don’t have cooked wheat berries in your refrigerator or freezer, boil 1½
cups of wheat berries in 4 cups water, for about 1¼ hour.
Approximately 6 cups cauliflower florets, about 1½ inches in diameter
¼ cup extra-virgin olive oil
2 tablespoons lime juice
Ground pepper, to taste
1 teaspoon curry powder
¼ teaspoon salt
½ teaspoon chili powder
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced mushrooms
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
¼ cup Parmesan cheese

 

Directions:

Preheat the oven to 450 degrees F.

Mix the limejuice and ¼ cup oil in a large bowl. Add the cauliflower florets and toss. Spread the cauliflower on a rimmed baking sheet. Sprinkle with pepper. Place in the oven and bake for 45 minutes, until browned. Stir every 15 minutes.

Sauté onions, green pepper, mushrooms, curry powder, salt and chili powder with a tablespoon of extra virgin olive oil, until onions are clear and mushrooms have shrunk by half, add the minced garlic during the last couple of minutes. Add 3 cups of hot cooked wheat berries to the large skillet and mix.

Spread the wheat berries mixture on an ovenproof platter or a 9” X 13” baking dish.

Arrange the roasted cauliflower over the wheat berry mixture. Sprinkle with Parmesan cheese. Return to the oven for about 2 minutes. Serve.

 

Cut the cauliflower into florets, about 1 1/2 inches in diameter.

Cut the cauliflower into florets, about 1 1/2 inches in diameter.

Mix the limejuice and oil in a large bowl.

Mix the limejuice and oil in a large bowl.

Add the cauliflower florets to the oil juice mixture.

Add the cauliflower florets to the oil juice mixture.

After tossing in the oil mixture, arrange on a flat baking sheet.

After tossing in the oil mixture, arrange on a flat baking sheet.

Sprinkle with black pepper.

Sprinkle with black pepper.

Spread out and roast in the oven.

Spread out and roast in the oven.

Chop the vegetables while the cauliflower is roasting.

Chop the vegetables while the cauliflower is roasting.

Add the spices to the vegetables in a skillet.

Add the spices to the vegetables in a skillet.

Saute vegetables and spices.

Saute vegetables and spices.

Add the cooked wheat berries to the vegetables.

Add the cooked wheat berries to the vegetables.

Stir wheat berries and vegetables until the ingrediets are all hot.

Stir the roasted cauliflower.

Stir the roasted cauliflower.

Put the wheat berry mixture on a platter.

Put the wheat berry mixture on an oven proof platter.

Arrange the roasted cauliflower on top of the wheat berry mixture.

Arrange the roasted cauliflower on top of the wheat berry mixture.

Sprinkle with Parmesan cheese.

Sprinkle with Parmesan cheese.

Return the platter to the oven for a couple of minutes, until the Parmesan is light brown.

Return the platter to the oven for a couple of minutes, until the Parmesan is light brown.