PlumTally
Roasted Cauliflower Chickpea Barley Plates
1h$12.05

Roasted Cauliflower Chickpea Barley Plates

Roasted cauliflower, chickpeas, and carrots are served over chewy pearl barley with lemon-tahini sauce and sesame seeds. This hearty plant-based dinner centers on a flavorful roasted sheet-pan component.

  • barley
  • chickpeas
  • dinner
  • plant-based
  • roasted
  • sesame
  • sheet-pan
  • Vegan
Bundle it with similar meals
15 min prep45 min cook4 servingshard

Shopping options

Check ingredients to include themPackage used · most used first

carrots, sliced into 1/2-inch coins · 12 Ounce

Carrots

100%

In recipe$1.27
To buy$1.27
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 5Package use: 100%Product matchEstimated at KROGER

canned chickpeas, rinsed and drained · 1 Can

La Preferida® Chick Peas

100%

In recipe$1.89
To buy$1.89
Details
La Preferida · 15 oz$1.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

cauliflower florets · 6 Cup

Kroger® Cauliflower Florets Bag BIG DEAL!

86%

In recipe$5.17
To buy$6.00
Details
Kroger · 24 oz$6.00 per packageBuy 1Package use: 86%Product matchEstimated at KROGER

sesame seeds · 2 Tablespoon

Kroger® Sesame Seed Shaker

29%

In recipe$0.65
To buy$2.19
Details
Kroger · 2.12 oz$2.19 per packageBuy 1Package use: 29%Product matchEstimated at KROGER

pearl barley · 1 Cup

Bob's Red Mill Premium Quality Pearl Barley

24%

In recipe$1.02
To buy$4.29
Details
Bob's Red Mill · 30 oz$4.29 per packageBuy 1Package use: 24%Product matchEstimated at KROGER

tahini · 0.33 Cup

Simple Truth Organic® Tahini

17%

In recipe$1.20
To buy$6.99
Details
Simple Truth Organic · 16 oz$6.99 per packageBuy 1Package use: 17%Product matchEstimated at KROGER

olive oil · 3 Tablespoon

Kroger® Pure Olive Oil

9%

In recipe$0.56
To buy$6.29
Details
Kroger · 16.9 fl oz$6.29 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

lemon juice · 2 Tablespoon

Kroger® 100% Lemon Juice

7%

In recipe$0.12
To buy$1.79
Details
Kroger · 15 fl oz$1.79 per packageBuy 1Package use: 7%Product matchEstimated at KROGER

garlic powder · 1 Teaspoon

McCormick Garlic Powder

4%

In recipe$0.17
To buy$4.69
Details
McCormick · 3.12 oz$4.69 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

ground black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

kosher salt · 1.25 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

water · 3.25 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$12.05

· only what you use

$3.01

per serving · 4 servings

You pay at checkout$35.40
34% used in this recipe$23.35 unused

All ingredients selected

Checkout$41.58
Recipe portion$12.13

3 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • cauliflower florets-6 cups
  • water-3 1/4 cups
  • pearl barley-1 cup
  • canned chickpeas-1 can
  • carrots-12 oz
  • tahini-1/3 cup
  • olive oil-3 tablespoons
  • lemon juice-2 tablespoons
  • sesame seeds-2 tablespoons
  • kosher salt-1 1/4 teaspoons
  • garlic powder-1 teaspoon
  • ground black pepper-1/2 teaspoon
1
Preheat and prep vegetables
Colander
Parchment paper
Sheet pan

Preheat to 425°F with racks in the upper and lower thirds. Line 18-by-13-inch rimmed pans with parchment rated for this heat. Cut carrots into ½-inch coins, pat rinsed chickpeas dry and cut cauliflower into even florets; use enough pans for uncrowded layers.

Keep fingers tucked away from the knife blade while slicing carrots and trimming cauliflower.

12 ounces carrot
1 can chickpeas
6 cups cauliflower
2
Cook the barley
Colander
Medium saucepan with lid

Combine barley with 3 cups water per cup of dry barley and two-fifths of the salt in a 3-quart saucepan. Bring to a boil, cover and simmer for 30–35 minutes or longer, until tender but chewy. Drain excess water; roast the vegetables while it cooks.

Use care when draining hot barley and water to avoid steam burns.

1 cup barley
3 cups Water
1/2 teaspoon Kosher Salt
3
Season the sheet-pan mixture
Sheet pan

Divide cauliflower, chickpeas and carrots among the pans. Toss with olive oil, garlic powder, pepper and two-fifths of the salt. Spread into uncrowded single layers.

6 cups cauliflower
1 can chickpeas
12 ounces carrot
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Kosher Salt
4
Roast until browned
Spatula
Sheet pan

Roast for 20 minutes, then flip the pieces, rotate pans and swap rack positions. Roast for 10–15 minutes more, until cauliflower edges are browned and carrots fork-tender. Remove finished pans earlier as needed.

Use oven mitts when handling the hot sheet pan.

Open the oven carefully to avoid steam from the roasting vegetables, and keep the sheet pan level when flipping.

5
Make the lemon-tahini sauce
Whisk
Small bowl

Whisk tahini, lemon juice, remaining salt and water until smooth and pourable. Make the sauce while the barley and vegetables cook.

1/3 cup tahini
2 tablespoons lemon juice
1/4 teaspoon Kosher Salt
1/4 cup Water
6
Assemble and serve

Divide the barley and roasted vegetables among plates. Drizzle with tahini sauce and sprinkle with sesame seeds.

2 tablespoons sesame seeds
7

How did it turn out?

Rating and review tools are unavailable right now.