Roasted Cauliflower and Barley Salad with Caesar Dressing

Merry Christmas!  I have a few minutes to spare.  I am going to TRY and post some fun recipes for Christmas and I have some good ideas for salads, appetizers and deserts.  Salads seemed like a good place to start—as a good recovery from Thanksgiving (for now) and also as a nice accompaniment to a main course (for Christmas).

This warm salad is substantial enough for lunch or a light dinner, but would also taste great with a roast or fish.  Roasted cauliflower is probably one of the best foods in the world, and something about a smooth coat of egg, garlic and parmesan from the Caesar dressing makes it so luxurious.  Don’t be scared of the sugar, it just helps it become more crispy brown—it doesn’t make it too sweet.  The egg, not unlike carbonara, coats the grain and cooks through, so don't fear the raw egg.
 

1 head cauliflower
1 tsp sugar
1 tsp kosher salt
2 tsp olive oil 
1 tsp pepper

8 ounces barley 

1 egg yolk
1 clove garlic
2 tbsp. lemon juice (from 1 to 1/12 lemons)
1/4 cup grated parmesan
pepper
1 anchovy fillet
pinch salt
1 tsp pepper
1/4 cup olive oil 

4 sprigs thyme, leaves picked, finely chopped 

1/2 cup pine nuts 

Preheat the oven to 400.  Cut up the cauliflower into florets and spread them on a cookie sheet lined with foil.  Sprinkle the salt, sugar and drizzle the olive oil.  Cook the cauliflower until golden, approximately 25-30 minutes.   On a separate baking sheet, bake the pine nuts for 5 minutes at 400 when the cauliflower is almost done.  

Cook the barley in salted boiling water according to instructions.  (I bought parboiled barley and cooked for 12 minutes).  Drain when tender. 

To make the dressing, combine egg yolk, garlic, lemon juice, pepper, pinch of salt and anchovy in a blending.  Add the oil slowly and then the parmesan.  Blend for 1 minute until creamy.  While the barley, pine nuts and cauliflower are still warm, combine all ingredients in a bowl including the thyme.  The warmth of the salad should cook the egg through.