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 information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine barley with the water and 1/2 teaspoon salt in a medium saucepan, and bring to a boil over high heat. Stir once and reduce heat to low; simmer, covered, until tender, about 30 minutes. Drain and let cool slightly.
Step 2
Place barley in a large bowl, and add almonds, cauliflower, the oil, and 1/2 teaspoon salt (or to taste). Toss to combine. Stir in cheese and parsley; season with pepper. Squeeze lemon half over salad and drizzle with more oil just before serving, as desired.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 545
Step 5
Saturated Fat: 5.7g
Step 6
Unsaturated Fat: 25.4g
Step 7
Cholesterol: 10.8mg
Step 8
Carbohydrates: 49.2g
Step 9
Protein: 17.8g
Step 10
Sodium: 534mg
Step 11
Fiber: 13g
