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Cold Chopped Cauliflower Salad combines cauliflower, barley, mint and lemon in a healthy make ahead summer side perfect for bbqs and picnics.
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Chopped Cauliflower Salad

Adapted from Bon Appetit
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 4
Calories: 343kcal


  • ½ cup pearled or quick cooking barley
  • ½ cup coarse fresh breadcrumbs do not use boxed pre made breadcrumbs
  • 1 Tablespoon extra virgin olive oil
  • 1 cup milk
  • 1 cup water
  • 2 cups finely chopped cauliflower
  • 1 large shallot minced
  • ½ cup celery cut into ¼ inch dice
  • ½ cup minced parsley stems and leaves
  • 2 Tablespoons fresh mint minced
  • ½ preserved lemon minced
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon white wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • teaspoon white pepper
  • ½ cup lebne or fresh burrata


  • Pre heat oven to 350 degrees. Toss breadcrumbs with 1 Tablespoon extra virgin olive oil and spread on a baking sheet. Bake for 10 - 12 minutes or until golden brown. Let cool.
  • While breadcrumbs are baking, cook barley. Bring a large pot of salted water to a boil. Add the barley and cook until tender - about 15 - 20 minutes for pearled barley and 10 minutes for quick cooking. Drain, rinse with cold water and drain again, and add to a large bowl.
  • In the same pot, bring the milk and water to a simmer. Add the cauliflower and cook until just tender - about 3 minutes, drain. Add the cauliflower to the barley along with the shallots, celery, herbs, preserved lemon, lemon juice, white wine vinegar,extra virgin olive oil, salt and white pepper. Toss to combine. Taste and adjust seasoning. Sprinkle with breadcrumbs and serve with the lebne or burrata.


Calories: 343kcal | Carbohydrates: 38g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 753mg | Potassium: 481mg | Fiber: 6g | Sugar: 6g | Vitamin A: 895IU | Vitamin C: 40.3mg | Calcium: 162mg | Iron: 2.2mg