Roasted cauliflower coated in turmeric and extra virgin olive oil adds texture and a distinct nutty accent to this simple vegetarian salad. Wanna add some extra protein? Pair it to grilled meat, fish or tofu.
Total Time
30min
4.3
3 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
1/2
cup
Barley
•
1
head
Cauliflower
•
1
Pomegranate
•
1/2
cup
Feta Cheese
•
4
Tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
4
Walnuts
•
1
Tbsp
Ground Turmeric
Cooking Instructions
1.
Preheat the oven at 350 degrees F (180 degrees C).
2.
Boil the Barley (1/2 cup) according to package instructions. Drain it and dress it with Extra-Virgin Olive Oil (2 Tbsp). Set aside.
3.
Wash the Cauliflower (1 head), and cut out the florets, coat them in Ground Turmeric (1 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Bake for about 20 minutes.
4.
Combine the roasted cauliflower and barley into a large serving dish. Crack a few Walnuts (4) and deseed one Pomegranate (1). Add them to the barley and cauliflower together with some Feta Cheese (1/2 cup).
Nutrition Per Serving
CALORIES
382
FAT
21.4 g
PROTEIN
10.6 g
CARBS
43.0 g
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