1 Small head of cauliflower (chopped in to bite sized pieces)
¼ cup plus 2 tablespoon extra virgin olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon whole grain mustard
1/2 cup finely grated parmesan cheese
zest of 1 lemon
¼ cup fresh parsley leaves
Lots of leftovers? Add a can of cannellini / white kidney beans and pack some up for a well balanced lunch.
Preheat oven to 400F
Rinse barley in a sieve or colander until water runs clear. Transfer to small sauce pan, cover with 2 inches of cold water. Bring to a boil over high heat. Cover, lower heat to a simmer and cook for 35 minutes. Drain any remaining water.
Meanwhile, toss cauliflower florets with 1 Tbsp olive oil, salt and pepper and roast on a lined baking sheet for 15-17 minutes until browned, flipping halfway through.
In a small bowl, whisk remaining olive oil, lemon juice and mustard.
While still warm, toss cauliflower, barley, dressing, parmesan and parsley until well combined. Serve warm.