Barley, Cauliflower, and Herbs with Burrata

• ½ cup pearl, hulled, or hull-less barley

Kosher salt

• ¼ cup fine fresh breadcrumbs
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 2 cups whole milk
• 1 cup finely chopped cauliflower
• 1 small shallot, finely chopped
• ½ cup finely chopped celery hearts, plus ¼ finely chopped celery leaves
• ¼ cup finely chopped fresh flat-leaf parsley, plus ¼ finely chopped fresh flat-leaf parsley stems
• ½ teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon Champagne vinegar or white wine vinegar
• 8 oz. burrata or fresh mozzarella, torn
• 1 tablespoon crème fraîche

Coarsely ground black pepper

1. Preheat oven to 350°. Cook barley in a large pot of boiling salted water until tender, 15–20 minutes for pearl, 35–40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.
2. Meanwhile, toss breadcrumbs with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10–12 minutes; let cool.
3. Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.
4. Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.
5. Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.
6. Do Ahead: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.