Ingredients
Method
1.Rinse barely in sieve under cold water under water runs clear. Drain well.
2.In a large heavy- based saucepan, melt butter on medium. Saute onion 4-5 minutes until lightly golden and tender. Stir in barely, thyme, chilli and zest, cooking 1 minute.
3.Add chopped cauliflower florets with stock. Cover with a tightly fitting lid wrapped in a tea towel. Reduce heat to very low. Cook 20-30 minutes, until all liquid is absorbed and barely and cauliflower are tender.
