Roasted Cauliflower With Spring Veg Barley Salad Recipes

VEGAN ROASTED CAULIFLOWER SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower, onions, 2 tablespoons olive oil, and salt in a large bowl. Spread out onto a baking sheet. Reserve bowl.
• Bake in the preheated oven, turning every 10 minutes, until cauliflower is soft and slightly browned, about 30 minutes.
• Combine olives, capers, and raisins in the bowl. Add roasted cauliflower and onions. Stir together 3 tablespoons olive oil, lemon juice, and mustard in a cup. Pour over salad and mix well. Stir in parsley and dill. Season with salt and pepper.

ROASTED CAULIFLOWER WITH SPRING VEG & BARLEY SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7 and boil the kettle. Put the cauliflower in a large roasting tin and add 2 tbsp olive oil and a generous pinch of salt. Mix to coat, then roast for 20-30 mins, shaking the tin halfway through cooking.
• Meanwhile, put the barley in a small saucepan and cover with boiling water. Simmer for 10-15 mins until soft, then drain and allow to cool slightly before emptying into a large bowl. Heat the remaining olive oil in a medium frying pan and add the shallots and garlic. Fry gently for 5-10 mins until the shallots begin to caramelise, then add to the warm barley.
• Add the asparagus to a saucepan of boiling water and simmer for 3-4 mins. Remove with a slotted spoon and run under cold water - this prevents overcooking and retains the bright green colour. Roughly chop into 2cm lengths and add to the shallots and barley.
• Add the broad beans to the simmering water for 2-3 mins until the beans are just tender. Drain and run under cold water before popping the bright green beans from their skins. Add the beans and most of the lemon zest to the barley salad, then stir through the parsley and dill.
• Put the dressing ingredients in a jam jar with a pinch of salt, shake together and pour over the barley salad just before serving. In a separate bowl, mix together the yogurt and dill.
• Season the cauliflower with black pepper, and serve with the barley salad and the dill yogurt and lemon wedges on the side.

WARM CAULIFLOWER AND HERBED BARLEY SALAD

Steps:

• Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
• Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
• Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
• Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400 degrees
• Combine cut broccoli, cauliflower, carrots, potatoes, and Brussel sprouts on a baking sheet lined with a silicone baking mat or parchment paper.
• Add one clove of garlic minced.
• Season with garlic powder, onion powder, and salt and pepper
• Roast for 30 minutes
• Remove from oven and all to cool.
• Combine cut onion, zucchini, mushrooms, asparagus, and red bell pepper.
• Add one clove of garlic minced.
• Season with garlic powder, onion powder, and salt and pepper
• Roast for 30 minutes
• Remove from oven and all to cool.
• Combine all vegetables (phase 1 and phase 2 together in a bowl) and refrigerate until ready to use.
• Cook quinoa according to these directions.
• Allow for quinoa to cool completely or place in the refrigerator.
• PREpare roasted vegetable salad greens
• Combine kale, Romaine lettuce, and purple cabbage
• Place the combination in each bowl around the base of each bowl
• Make a well in the middle of each bowl
• Add cooled quinoa or choice of grain
• Add a generous portion of cold roasted vegetables around the greens
• dressing
• Add all ingredients (tahini last, so it doesn't stick to the bottom) of a high-speed blender.
• Blend on high until smooth.
• Refrigerate until ready to use.