Instructions

Pre heat oven to 350 degrees. Toss breadcrumbs with 1 Tablespoon extra virgin olive oil and spread on a baking sheet. Bake for 10 - 12 minutes or until golden brown. Let cool.
While breadcrumbs are baking, cook barley. Bring a large pot of salted water to a boil. Add the barley and cook until tender - about 15 - 20 minutes for pearled barley and 10 minutes for quick cooking. Drain, rinse with cold water and drain again, and add to a large bowl.
In the same pot, bring the milk and water to a simmer. Add the cauliflower and cook until just tender - about 3 minutes, drain. Add the cauliflower to the barley along with the shallots, celery, herbs, preserved lemon, lemon juice, white wine vinegar,extra virgin olive oil, salt and white pepper. Toss to combine. Taste and adjust seasoning. Sprinkle with breadcrumbs and serve with the lebne or burrata.