Cauliflower & Pomegranate Grain Salad

Serves 4

Roasted Cauliflower

1 small head cauliflower, broken into bite size florets

1 teaspoon ground coriander

½ teaspoon red pepper flake

Salt

Olive oil

Salad

1 cup cooked pearl barley, cooled (cooking method below)

¼ cup red onion, thinly sliced

⅓ cup golden raisins

½ cup mint leaves

½ cup parsley, roughly chopped

1 pomegranate, seeded

½ cup pistachios, roasted and salted

1 lemon, juiced

Olive oil

Salt

Pepper

Heat oven to 500F. In a bowl combine a glug of olive oil, coriander, red pepper flake, mix to combine. Add cauliflower and a good pinch of salt. Toss to coat. Place cauliflower on a sheet pan and roast for 5 minutes. Toss, then roast for another 5 minutes until slightly charred and fork tender. Let cool completely.

Combine barley, onion, raisins, half the herbs, half of the pomegranate seeds, cauliflower and half of the pistachios. Add in lemon juice with a glug of olive oil and a sprinkle of salt and pepper. Toss to combine. Garnish with remaining herbs, and pistachios. Enjoy. 

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Pearl Barley

4 cups water

½ cup pearl barley, rinsed

Pinch salt

Bring water to a boil, add salt and barley. Boil for 20 minutes. Turn off the heat, strain the barley and return to the pot. Cover and let rest for 10 minutes to steam.