I don’t know about you, but I can’t get enough of cauliflower at the moment!
It seems to be the new “it” food, and whilst we’re not into the whole concept of superfoods here at Bloom Nutrition (all fruit and veggies are good for you, it’s aiming for 2 & 5 that really needs to be our focus) I do enjoy seeing all the new ideas people come up with for cooking and serving a veg once it becomes popular.
One of my favourite ways to eat cauliflower is in a salad. If you read my blog post on lunch ideas (here), you’ll know I like to prepare a base that I can then pull into a salad on the day. With this recipe I prep the cauliflower, pearl barley and dressing at the beginning of the week and simply layer it and add the baby spinach come lunchtime.
I hope you enjoy this as much as I do!
Julia @ Bloom 🌿 x
ROASTED CAULIFLOWER SALAD
Makes 4 serves
1 whole cauliflower cut into florets
Olive Oil – 2 Tablespoons
1 cup of pearl barley – cooked as per instructions on packet
1 tsp ground cumin
1 tsp ground coriander
1/8 teaspoon cayenne pepper (more if you like it spicy!)
1 Tablespoon Tumeric
200g natural yoghurt
1 tablespoon dijion mustard
zest and juice of 1/2 lemon
1 bag of baby spinach
Roughly chop your cauliflower into florets. Toss first in olive oil then in the spice mix. Lay on to a baking tray and cook for about 20mins at 180 degrees or until a skewer will pass through easily.
Remove from oven and allow to cool.
Whilst cauliflower is baking, cook pearl barley according to instructions on packet.
Mix together ingredients for dressing.
To assemble, add about a cup of baby spinach to your bowl. Layer with 1/2 cup of cooked barley and scatter with a 1/4 of the cauliflower florets. Dollop around dressing and sprinkle with a few peptias.