Roasted cauliflower and barley salad with lemon caesar dressing
Indulge in the delicious flavors of roasted cauliflower and nutty barley combined with zesty lemon caesar dressing in this flavorful salad. Perfect for a light and satisfying meal.
Ingredients:
- 1 head cauliflower
- 1 teaspoon sugar
- 1/4 cup plus 2 tsp olive oil divided
- 230g 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.
Instructions:
- Preheat the oven to 400.
- Slice the cauliflower into small pieces and arrange them on a baking tray lined with aluminum foil.
- Season the cauliflower with salt, sugar, and drizzle with olive oil
- Bake the cauliflower until it turns golden brown, for about 25-30 minutes
- Meanwhile, on a separate tray, toast the pine nuts in the oven at 400°F for 5 minutes until fragrant as the cauliflower bakes
- Boil the barley in salted water as per package instructions. If using pre-cooked barley, simmer for about 12 minutes until tender, then drain
- For the dressing, blend together egg yolk, minced garlic, lemon juice, black pepper, a pinch of salt, and anchovy in a blender
- Slowly drizzle in the oil followed by the grated parmesan. Blend until smooth for about 1 minute.
- While the barley, pine nuts, and cauliflower are still warm, toss all the ingredients in a large bowl along with thyme. The residual heat will gently cook the egg in the dressing.
Summary:
- Calories: 1738 kcal
- Fat: 83 g
- Protein: 57 g
- Carbs: 207 g
- Potassium: 2860 mg
- Magnesium: 429 mg