Roasted cauliflower with spring veg & barley salad

Roasted cauliflower with spring veg & barley salad

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(2 ratings)

Prep: 40 mins Cook: 30 mins

Easy

Serves 4
Roast cauliflower florets with olive oil and serve with a light barley salad for a refreshingly simple meat-free main

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal448
  • fat21g
  • saturates4g
  • carbs44g
  • sugars8g
  • fibre11g
  • protein15g
  • salt0.4g
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Ingredients

  • 1 large head of cauliflower, broken into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g quick-cook barley (or use normal barley but allow extra time to cook)
    Barley

    Barley

    There are two types of barley available- pot barley and pearl barley. Pot barley is the more…

  • 6 shallots, finely chopped
  • 2 garlic cloves
  • 200g asparagus tips
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 1kg fresh broad beans or 200g/7oz podded or frozen weight
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • zest 1 large lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small pack parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ small pack dill, chopped

For the dressing

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 lemons, 1 juiced, 1 cut into wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the yogurt

  • 100g Greek yogurt
  • ½ small pack dill, finely chopped, plus extra, to serve

Method

  1. Heat oven to 220C/200C fan/gas 7 and boil the kettle. Put the cauliflower in a large roasting tin and add 2 tbsp olive oil and a generous pinch of salt. Mix to coat, then roast for 20-30 mins, shaking the tin halfway through cooking.

  2. Meanwhile, put the barley in a small saucepan and cover with boiling water. Simmer for 10-15 mins until soft, then drain and allow to cool slightly before emptying into a large bowl. Heat the remaining olive oil in a medium frying pan and add the shallots and garlic. Fry gently for 5-10 mins until the shallots begin to caramelise, then add to the warm barley.

  3. Add the asparagus to a saucepan of boiling water and simmer for 3-4 mins. Remove with a slotted spoon and run under cold water – this prevents overcooking and retains the bright green colour. Roughly chop into 2cm lengths and add to the shallots and barley.

  4. Add the broad beans to the simmering water for 2-3 mins until the beans are just tender. Drain and run under cold water before popping the bright green beans from their skins. Add the beans and most of the lemon zest to the barley salad, then stir through the parsley and dill.

  5. Put the dressing ingredients in a jam jar with a pinch of salt, shake together and pour over the barley salad just before serving. In a separate bowl, mix together the yogurt and dill.

  6. Season the cauliflower with black pepper, and serve with the barley salad and the dill yogurt and lemon wedges on the side.

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