Warm Mushroom Salad with Cauliflower & Barley

My Cellar

Serves 4-6

4 to 5 cups (1 L to 1.25 L) small cauliflower florets (about 1 small head cauliflower)

3 tbsp (45 ml) olive oil, divided

salt and pepper, to taste

4 cups (1 L) chopped cremini mushrooms

2 garlic cloves, minced

1 tbsp (15 ml) butter

1 tbsp (15 ml) soy sauce

2 cups (500 ml) cooked barley

1 lemon, juice only

1 cup (250 ml) chopped parsley leaves

½ cup (125 ml) toasted pine nuts

1 cup (250 ml) shaved Parmesan

Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. In a large bowl, coat cauliflower with 1 tbsp (15 ml) olive oil and season with salt and pepper to taste. Transfer to lined baking sheet and roast for 15 minutes. Flip and cook for another 5 to 8 minutes, or until golden brown. Remove from oven and transfer to a large bowl.
Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add mushrooms and cook for 3 minutes, until just soft. Add garlic, butter and soy sauce and sauté for another 5 to 8 minutes, until cooked through and browned. Remove from heat and transfer to bowl with cauliflower.
Add barley to bowl with cauliflower and mushrooms. Add remaining 1 tbsp (15 ml) olive oil, and season with lemon juice, salt and pepper to taste. Add parsley, pine nuts and Parmesan and mix to combine. Serve at room temperature.