Cauliflower and Barley Salad with Toasted Almonds

• 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

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

pearl barley, water, salt, whole almonds, cauliflower, extravirgin olive oil, parmesan cheese, parsley, lemon

Taken from www.epicurious.com/recipes/food/views/cauliflower-and-barley-salad-with-toasted-almonds-394088 (may not work)