How To Make Roasted Cauliflower with Spring Veg & Barley Salad
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Serves:
Ingredients
- 1 head of cauliflower, cut into florets
- 1 cup of barley
- 1 cup of green peas
- 1 cup of asparagus, chopped
- 1 cup of cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1/4 cup of fresh parsley, chopped
- 1 lemon, juiced
Instructions
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Preheat the oven to 425°F (220°C).
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Toss the cauliflower florets with olive oil, salt, and pepper. Place them in a single layer on a baking sheet and roast in the oven for 20-25 minutes, until the cauliflower is golden brown and tender.
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While the cauliflower is roasting, cook the barley according to package instructions. Drain and set aside.
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In a large bowl, combine the cooked barley, green peas, asparagus, cherry tomatoes, and red onion.
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In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the vegetable mixture and toss to combine.
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Once the cauliflower is done roasting, add it to the bowl with the vegetables and toss gently to combine.
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Sprinkle fresh parsley over the top and serve the roasted cauliflower with spring veg & barley salad.
Nutrition
- Calories : 289kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 250mg
- Total Carbohydrates : 46g
- Dietary Fiber : 12g
- Sugar : 6g
- Protein : 10g
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