Roasted Cauliflower And Barley Salad With Lemon Cae

Name: Roasted Cauliflower And Barley Salad With Lemon Caesar Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower; 1 teaspoon sugar; 1 teaspoon kosher salt (plus a pinch for the dressing); 1/4 cup plus 2 tsp olive oil divided; 8 ounces uncooked barley (I used parcooked); 1 egg yolk; 1 clove garlic; 2 tablespoons lemon juice; 1/4 cup finely grated parmesan; 1 teaspoon pepper; 1 anchovy fillet; 4 sprigs thyme, leaves picked, finely chopped; 1/2 cup pine nutsPreheat the oven to 400.

Servings: persons

1 head cauliflower
1 teaspoon sugar
1 teaspoon kosher salt (plus a pinch for the dressing)
1/4 cup plus 2 tsp olive oil divided
8 ounces uncooked barley (I used parcooked)
1 egg yolk
1 clove garlic
2 tablespoons lemon juice
1/4 cup finely grated parmesan
1 teaspoon pepper
1 anchovy fillet
4 sprigs thyme, leaves picked, finely chopped
1/2 cup pine nutsPreheat the oven to 400.

1
Preheat the oven to 400.
2
Cut up the cauliflower into florets and spread them on a cookie sheet lined with foil.
3
Sprinkle the salt, sugar and drizzle the olive oil onto the cauliflower
4
Roast the cauliflower until golden, approximately 25-30 minutes
5
On a separate baking sheet, roast the pine nuts for 5 minutes at 400 when the cauliflower is almost done.
6
Cook the barley in salted boiling water according to instructions. (I bought parboiled barley and cooked for 12 minutes). Drain when tender
7
To make the dressing, combine egg yolk, garlic, lemon juice, pepper, pinch of salt and anchovy in a blender
8
Add the oil slowly and then the parmesan. Blend for 1 minute until creamy.
9
While the barley, pine nuts and cauliflower are still warm, combine all ingredients in a bowl including the thyme. The warmth of the salad should cook the egg through.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head cauliflower, 1 teaspoon sugar, 1 teaspoon kosher salt (plus a pinch for the dressing), 1/4 cup plus 2 tsp olive oil divided, and more.

Yes, Roasted Cauliflower And Barley Salad With Lemon Caesar Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Cauliflower And Barley Salad With Lemon Caesar Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions