Roasted Cauliflower Chickpea Barley Plates

Ingredients

• 1 Cup pearl barley - 1 cup (dry), Measured dry.
• 3.25 Cup water - 3 1/4 cups, divided, Divided: 3 cups for cooking barley and 1/4 cup for the tahini sauce.
• 6 Cup cauliflower florets - 6 cups (about 1 1/2 pounds), About 1 1/2 pounds; cut any large florets into similar-size pieces.
• 1 Can canned chickpeas, rinsed and drained - 1 can (15 ounces), rinsed and drained
• 12 Ounce carrots, sliced into 1/2-inch coins - 12 ounces (about 3 medium carrots), About 3 medium carrots.
• 3 Tablespoon olive oil - 3 tablespoons
• 1.25 Teaspoon kosher salt - 1 1/4 teaspoons, divided, Divided: 1/2 teaspoon for barley, 1/2 teaspoon for roasting, and 1/4 teaspoon for sauce.
• 0.5 Teaspoon ground black pepper - 1/2 teaspoon
• 1 Teaspoon garlic powder - 1 teaspoon
• 0.33 Cup tahini - 1/3 cup
• 2 Tablespoon lemon juice - 2 tablespoons
• 2 Tablespoon sesame seeds - 2 tablespoons

Instructions

1. Preheat and prep vegetables

   1. *Preheat oven to 425°F* and line a sheet pan with parchment paper. *Slice the carrots*, rinse and drain the chickpeas, pat them dry, and cut any large cauliflower florets into similar-size pieces.

2. Cook the barley

   2. Combine pearl barley, *3 cups water*, and *1/2 teaspoon salt* in a saucepan. Bring to a boil, then *cover and simmer* for 30 to 35 minutes until the barley is *tender but chewy*; drain excess water.

3. Season the sheet-pan mixture

   3. On the sheet pan, toss cauliflower, chickpeas, and carrots with olive oil, garlic powder, black pepper, and *1/2 teaspoon salt*. Spread into *one even layer* so the vegetables *roast instead of steam*.

4. Roast until browned

   4. Roast for *20 minutes*, flip with a spatula, then roast *10 to 15 minutes more* until the cauliflower is deeply browned at the edges and the carrots are fork-tender.

5. Make the lemon-tahini sauce

   5. Whisk tahini, lemon juice, remaining *1/4 teaspoon salt*, and remaining *1/4 cup water* in a small bowl until *smooth and pourable*. Keep whisking until the sauce *lightens slightly* and no thick streaks remain.

6. Assemble and serve

   6. Divide the barley among plates. Top with *roasted cauliflower, chickpeas, and carrots*, drizzle with *tahini sauce*, and sprinkle with sesame seeds.