Cauliflower and Barley Salad with Toasted Almonds

Name: Cauliflower and Barley Salad with Toasted Almonds
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

January 26, 2012

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 notes

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