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5 from 1 vote

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad
Cuisine: Middle Eastern
Servings: 4
Calories: 1720kcal


  • 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


  • 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.


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