Why recepie famous for?
An easy vegetarian side or main dish, this moroccan citrus, cauliflower and barley salad is sweet, salty and a little crunchy and ready in under an hour!
Ingredients
2 head cauliflower broken into florets1 teaspoon turmeric
1 teaspoon ginger
¼ teaspoon white pepper
¼ teaspoon ground cinnamon
large pinch grated nutmeg
½ cup olive oil
3 navel oranges peel and pith removed and slices cut in half
1 ½ cups cooked barley cook according to package directions
½ cup toasted almonds
½ cup torn mint
½ cup green olives chopped
2 tablespoons lemon juice
2 tablespoons white wine vinegar
salt and pepper to taste
Instructions
Pre heat the oven to 400 degrees.
Cook barley according to package directions.
Combine spices in a small bowl and stir to combine.
Place cauliflower florets on a sheet pan that has been sprayed with cooking spray.
Drizzle cauliflower with ¼ cup olive oil.
Sprinkle cauliflower with spices and toss to coat.
Roast for 15 – 20 minutes until cauliflower is browned and tender.
Remove from oven.
While cauliflower is cooking, slice the oranges, reserving any juice.
In a small bowl, combine the lemon juice, white wine vinegar, and olive oil. Season with salt and pepper. Set aside.
In a large bowl, combine the cooked cauliflower, barley, oranges, olives and mint.
Drizzle with the lemon and white wine vinegar dressing.
Toss to coat. Sprinkle with almonds and serve.
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