Roasted cauliflower and toasted barley salad 

Ingredients:

Roasted Cauliflower and Toasted Barley Salad

• 1 head cauliflower, core removed and cut into bite-sized pieces (florets)
• 1 red onion, peeled and cut into wedges
• 2 tbsp extra virgin olive oil
• ¼ tsp sea salt
• ½ tsp freshly cracked black pepper 
• 1 cup pearled barley
• 1 tbsp olive oil
• 3 tbsp salted butter
• 2 ¼ cups vegetable broth
• ½ tsp sea salt
• Dill sprigs
• Flat-leaf parsley leaves
• Pecorino cheese, shaved

Dressing:

• ¼ cup lemon juice + zest from half a lemon
• ½ cup extra virgin olive oil
• 1 tbsp honey
• 2 clove garlic, minced
• 2 tsp Dijon
• ½ tsp freshly ground black pepper
• ½ tsp sea salt

Directions:

For the Roasted Cauliflower and Toasted Barley Salad:

1. Preheat the oven to 500F (convection if possible). 
2. In a large bowl, toss together cauliflower, onion, oil, salt and pepper.
3. Scrape onto a large (unlined) baking sheet and bake until charred and tender, about 20 minutes. 
4. Meanwhile, in a medium pot over medium heat, melt butter and olive oil. Add barley and cook, stirring frequently, until toasted, about 3-5 minutes.
5. Add broth. Bring to a boil, stirring; reduce heat to low and cover. 
6. Cook until barley is softened with a slight chewiness, about 35-40 minutes.
7. Scrape onto a plate and let cool. 

For the Dressing: 

1. Meanwhile, in a bowl, whisk together lemon zest, lemon juice, olive oil, honey, garlic, Dijon, black pepper and sea salt. 

For Serving: 

1. In a bowl, toss together barley, cauliflower, onions, dressing and dill and parsley sprigs. 
2. Scrape onto a serving platter. 
3. Top with additional herb leaves and generously shave pecorino overtop. 
4. Enjoy!