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Cauliflower and Barley Salad with Toasted Almonds

Don’t let the cauliflower’s pale hue fool you into thinking it’s less nutritious than more colorful vegetables; a member of the Brassica family, it contains powerful compounds that help detoxify the liver and fight cancer.

Recipe information

  • Yield

    serves 4

Ingredients

1

cup pearl barley

3

1/2 cups water

Coarse salt and freshly ground pepper

3

/4 cup raw whole almonds, toasted (page 53) and coarsely chopped

1

/2 head cauliflower, broken into small florets (2 1/2 to 3 cups)

1

/4 cup extra-virgin olive oil, plus more for drizzling, if desired

3

ounces grated parmesan cheese (3/4 cup)

1

cup coarsely chopped fresh flat-leaf parsley

1

/2 lemon, for serving

Need to make a substitution?

Preparation

  1. Step 1

    Combine barley with the water and 1/2 teaspoon salt in a medium saucepan, and bring to a boil over high heat. Stir once and reduce heat to low; simmer, covered, until tender, about 30 minutes. Drain and let cool slightly.

    Step 2

    Place barley in a large bowl, and add almonds, cauliflower, the oil, and 1/2 teaspoon salt (or to taste). Toss to combine. Stir in cheese and parsley; season with pepper. Squeeze lemon half over salad and drizzle with more oil just before serving, as desired.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 545

    Step 5

    Saturated Fat: 5.7g

    Step 6

    Unsaturated Fat: 25.4g

    Step 7

    Cholesterol: 10.8mg

    Step 8

    Carbohydrates: 49.2g

    Step 9

    Protein: 17.8g

    Step 10

    Sodium: 534mg

    Step 11

    Fiber: 13g

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