Spanish-Style Ground Beef and Cauliflower Sofrito with Pearl Barley

Rinse 100g of pearl barley under cold water. Place in a pot with 2.5 cups of water, bring to a boil, then reduce to a simmer for 25-30 minutes until tender but with a slight chew.

In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles until deeply caramelized and no pink remains. Drain excess fat if necessary.

Add the Spanish-style riced cauliflower mixture to the beef. Sauté for 5 minutes until the aromatics soften and the peppers release their fragrance.

Stir in the cherry tomato passata and ground cumin. Lower the heat and simmer for 8 minutes, allowing the sauce to thicken and coat the beef and cauliflower mixture evenly.

Taste and adjust seasoning with salt and a splash of vinegar if desired.

To plate, spoon the cooked barley into a wide bowl, top with the rich beef-cauliflower sofrito, and serve warm.