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Roasted Cauliflower and Grain Salad Recipe

Lazy Weekend Recipes: Cauliflower, Pearl Barley and Bulgur Wheat Salad

Impress the lunchtime crowds with fragrant spices and bejewelled pomegranate seeds

Suitable for Vegans
Difficulty Easy
Serves 6-8 as a side dish or 4 as a main
Prep time 20 minutes
Cook time 1 hour

Nutritional values as main or side:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
512 / 384 kcal 21.5 / 16 g 3 / 2 g 14 / 10.5 g 8 / 6 g 61 / 46 g 7 / 5.5 g 0.06 / 0.04 g

Ingredients

* Available at Holland & Barrett

Method


Step 1.
In a large saucepan, add the pearl barley, a little salt and top up with cold water, bring to the boil and cook for 50 minutes to 1 hour. The barley is done when it has tripled in volume and is soft yet chewy.

Step 2.
Repeat the process with the bulgur wheat when you have 15-20 minutes left on the barley.

Step 3.
Meanwhile, preheat the oven to 200ºC/180ºC fan/gas mark 6. Heat the olive oil in a small pan with the coriander seeds and cumin seeds. Trim the cauliflowers into medium-sized florets and place on a baking tray. Once the oil is hot and the spices begin to sizzle, carefully drizzle the oil and spices over the cauliflower. Add a little seasoning and then roast for 25-30 minutes or until cooked through and lightly golden.

Step 4.
Once the grains and cauliflower are cooked, combine in a bowl with the lemon juice and extra virgin olive oil. Break up the nuts and add in the chilli flakes, pomegranate seeds and chopped parsley. Pile on to a large plate and serve immediately.

Liked this? Then you'll LOVE our Chipotle Black Bean and Quinoa Chilli recipe

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