Rustic Roasted Cauliflower and Creamy Barley Pie with Gruyere Crust, Melted Leeks, and Thyme Almonds

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray and toss with 2 tablespoons (30 ml) olive oil, smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the fresh thyme. Roast for 25 minutes, stirring halfway through, until browned around the edges.

2. 2

   2. Meanwhile, heat 1 tablespoon (15 ml) olive oil and the butter in a wide skillet over medium heat. Add the leek and yellow onion with a pinch of salt and cook for 10 to 12 minutes until very soft and lightly golden. Stir in the garlic and cook 1 minute more.

3. 3

   3. Add the pearled barley to the skillet and stir for 1 minute to lightly toast it. Pour in the hot vegetable broth, bring to a gentle simmer, and cook over medium-low heat for 25 to 30 minutes, stirring occasionally, until the barley is tender and the mixture is creamy.

4. 4

   4. Add the cooking cream, Dijon mustard, lemon zest, and 70 g (about 2.5 oz) of the grated Gruyere cheese. Stir until the cheese melts. Taste and adjust with the remaining salt and black pepper if needed.

5. 5

   5. Fold the roasted cauliflower into the barley and leek mixture, reserving a few attractive florets for the top if you like. Mix gently so the cauliflower keeps some texture.

6. 6

   6. Transfer the mixture to a baking dish of about 2-quart capacity. Scatter the remaining Gruyere cheese, breadcrumbs, sliced almonds, and the rest of the fresh thyme over the top.

7. 7

   7. Bake at 200 °C / 400 °F for 18 to 20 minutes, until the crust is golden and bubbling. For deeper color, broil for 1 to 2 minutes, watching closely.

8. 8

   8. Let rest for 5 minutes before serving so it can set slightly. Serve hot as a vegetarian main course.