Moroccan Citrus, Cauliflower and Barley Salad
An easy vegetarian side or main dish, this moroccan citrus, cauliflower and barley salad is sweet, salty and a little crunchy and ready in under an hour!
Servings: 4
Calories: 1720kcal
Ingredients
- 2 head cauliflower broken into florets
- 1 teaspoon turmeric
- 1 teaspoon ginger
- ¼ teaspoon white pepper
- ¼ teaspoon ground cinnamon
- large pinch grated nutmeg
- ½ cup olive oil
- 3 navel oranges peel and pith removed and slices cut in half
- 1 ½ cups cooked barley cook according to package directions
- ½ cup toasted almonds
- ½ cup torn mint
- ½ cup green olives chopped
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- salt and pepper to taste
Instructions
- Pre heat the oven to 400 degrees.
- Cook barley according to package directions.
- Combine spices in a small bowl and stir to combine.
- Place cauliflower florets on a sheet pan that has been sprayed with cooking spray.
- Drizzle cauliflower with ¼ cup olive oil.
- Sprinkle cauliflower with spices and toss to coat.
- Roast for 15 – 20 minutes until cauliflower is browned and tender.
- Remove from oven.
- While cauliflower is cooking, slice the oranges, reserving any juice.
- In a small bowl, combine the lemon juice, white wine vinegar, and olive oil. Season with salt and pepper. Set aside.
- In a large bowl, combine the cooked cauliflower, barley, oranges, olives and mint.
- Drizzle with the lemon and white wine vinegar dressing.
- Toss to coat. Sprinkle with almonds and serve.
Nutrition
Calories: 1720kcal | Carbohydrates: 85g | Protein: 23g | Fat: 152g | Saturated Fat: 19g | Sodium: 1143mg | Potassium: 1927mg | Fiber: 24g | Sugar: 43g | Vitamin A: 2260IU | Vitamin C: 370.1mg | Calcium: 465mg | Iron: 6.4mg