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 |
Ingredients
- ½ cup pearl barley
- 1 Small head of cauliflower (chopped in to bite sized pieces)
- ¼ cup plus 2 tablespoon canola 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
Note
Lots of leftovers? Add a can of cannellini / white kidney beans and pack some up for a well balanced lunch.
Directions
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. |