Warm Roasted Cauliflower and Barley Salad

Warm Roasted Cauliflower and Barley Salad

Serves 6
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Website Adapted from Bon Appetit


  • ½ cup pearl barley
  • 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.


1. 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.
2. 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.
3. In a small bowl, whisk remaining olive oil, lemon juice and mustard.
4. While still warm, toss cauliflower, barley, dressing, parmesan and parsley until well combined. Serve warm.