Family Barley Bake with Roast Chicken, Carrots, and Cauliflower Cheese Cloud

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

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   2. Place the pearl barley and water in a medium saucepan with 1/2 teaspoon of the salt. Bring to a boil, reduce the heat, and cook for 30 to 35 minutes, until the barley is tender and the liquid is mostly absorbed. Set aside.

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   3. Meanwhile, cook the cauliflower in boiling water with a pinch of salt for 10 to 12 minutes, until very tender. Drain well and set aside.

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   4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion, carrots, and garlic. Cook for 8 to 10 minutes, stirring, until the onion is soft and the carrots are just tender.

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   5. Add the shredded roast chicken, dried thyme, sweet paprika, black pepper, and 1/4 teaspoon of salt to the skillet. Mix well and cook 2 minutes more to blend the flavors.

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   6. In another saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1 minute, stirring constantly. Gradually add the milk, whisking to avoid lumps, and cook for 3 to 5 minutes until smooth and slightly thickened.

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   7. Stir the Dijon mustard and 90 g (1 cup) of the shredded cheddar cheese into the sauce. Mix until the cheese melts. Taste and adjust with the remaining salt if needed.

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   8. Add the cooked barley and two-thirds of the cheese sauce to the chicken mixture. Stir until creamy. Transfer everything to the baking dish and spread into an even layer.

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   9. Blend or mash the cooked cauliflower with 1 tablespoon of olive oil and the chives until you have a rustic, fluffy mixture. Spread the cauliflower over the barley and chicken layer to form a light topping. Spoon the remaining cheese sauce over it.

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    10. Sprinkle the remaining 50 g (about 1/2 cup) shredded cheddar cheese over the top. Bake for 20 to 25 minutes at 200 °C / 400 °F, until bubbling and golden around the edges. Let rest for 10 minutes before serving.