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    Home > Recipes > Salad

    Warm Cauliflower and Herbed Barley Salad

    Published: Oct 22, 2014 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 5 Comments · This post may contain affiliate links.

    cauliflower salad on a white plate
    cauliflower salad on a white plate
    adding dressing to salad in a clear bowl
    stirring cauliflower salad in a glass bowl
    cauliflower salad

    cauliflower salad on a white plate

    This Warm Cauliflower and Herbed Barley Salad is one of those perfect lunch salads that can take a week in the fridge and only gets better for it. We've had it twice in the past couple weeks and it made a perfectly satisfying dinner on its own, over greens, or with a poached egg on top.

    Lunches in Bangkok are always an adventure. There are easily 100 places within a five minute walk of my office to buy noodles in spicy sauce or wok-fried vegetables with rice or a steamy bowl of rich herby soup. Every vendor has a specialty, and it's hard to walk anywhere in this town without being tempted. One of my colleagues told me that when he went on vacation to the U.S. he was shocked by how expensive and hidden away the food is. In Bangkok, it's in your face, it's cheap, and it's amazing.

    Nevertheless, even after four years in Bangkok, I'm still most often a brown-bag lunch kind of girl. I like to cook (ahem, food blog), and I like knowing exactly what I'm eating. But to compete with all that Thai food glory, it better be easy and it better be really good.

    adding dressing to warm cauliflower salad in a clear glass bowl

    I tweaked the original from Bon Appétit mostly to add some crunch from toasted pine nuts and to roast the cauliflower rather than sauté and steam it. I'm a sucker for roast cauliflower with its nutty flavor and crisp caramelized edges.

    mixing cauliflower salad in a clear glass bowl

    As the weather gets cooler (slightly cooler here, but much cooler for many others out there), this is a perfect salad for the transition. Healthy, but warm and hearty in a deeply satisfying way.

    cauliflower salad on a white plate

    More Easy Salad Recipes

    • Thai Glass Noodle Salad (Yum Woon Sen)
    • Apple, Brie and Pecan Salad
    • Sesame Noodle Salad
    • Watermelon, Feta and Arugula Salad
    • Pesto Pasta Salad
    • Bacon, Corn and Avocado Salad
    • Spring Cobb Salad with Creamy Herb Yogurt Dressing
    • Sesame Ginger Kale Salad

    Favorite Tools

    • Half Sheet Pan or Large Baking Dish
    • All Clad Saucepan
    • Anchor 3-Piece Glass Mixing Bowls
    • Salad Bowl
    Print Recipe
    5 from 1 vote

    Warm Cauliflower and Herbed Barley Salad

    This Warm Cauliflower and Herbed Barley Salad is one of those perfect lunch salads that can take a week in the fridge and only gets better for it. It makes a perfectly satisfying dinner on its own, over greens, or with a poached egg on top.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Salad
    Keyword: cauliflower recipe, easy dinner, lunch, vegan recipe, vegetarian
    Servings: 4 servings
    Author: Jess Smith via Inquiring Chef
    Cost: $8.00

    Equipment

    • Half Sheet Pan or Large Baking Dish
    • Saucepan
    • Mixing Bowls

    Ingredients

    • 1 head Cauliflower, cut into florets
    • 6 tablespoon Olive Oil, divided
    • ¼ cup Pine Nuts
    • ½ cup Pearled Barley
    • Kosher salt
    • 1 tablespoon finely grated Lemon Zest
    • 3 tablespoon Fresh Lemon Juice
    • 1 teaspoon Dijon Mustard
    • Freshly Ground Black Pepper
    • 1 15 oz can Cannellini Beans, rinsed and drained
    • ½ cup Flat-Leaf Parsley Leaves, divided
    • 2 tablespoon Fresh Tarragon Leaves, divided

    Instructions

    • Preheat oven to 350 degrees F. Toss cauliflower in 1 tablespoon oil and spread in a single layer in a large baking dish. Season with salt and pepper. Roast, turning with a spatula halfway through, until the florets are golden brown and slightly crisp on the outside, about 30 minutes.
    • In a large saucepan over medium heat, toast the pine nuts, stirring frequently, until fragrant and golden - about 5 minutes. Set toasted pine nuts aside and return the saucepan to the heat. Add barley and enough water to cover by two inches.
    • Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
    • Meanwhile, whisk lemon juice, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
    • In a large bowl combine cauliflower, barley, beans, pine nuts, ¼ cup parsley, 1 tablespoon tarragon, and half of reserved dressing. Toss to coat; season with salt and pepper.
    • Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, ¼ cup parsley, and 1 tablespoon tarragon.

    Notes

    Adapted from Bon Appetit's March 2013 Warm Cauliflower and Herbed Barley Salad.
    The original recipe calls for 1 tablespoon of mayo to be added to the dressing. I found it to be unnecessary, but I liked the vinaigrette both with and without the mayo addition (a bit creamier with the mayo, of course).

    And I'll end here with a little shout-out to Clara...world's littlest kitchen assistant.  (And no disrespect to The Essential New York Times Cookbook - it's great for cooking and also for giving a boost to short babies  in their jumparoos.)

    Clara :: Inquiring Chef

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. krisitne

      October 22, 2014 at 6:35 pm

      Oh hey SUPERMOM! This salad looks incredible. And we had that jumperoo 🙂 xoxo You rock.

      Reply
    2. Neuf

      October 23, 2014 at 12:54 am

      Salad looks good but that baby is delicious!

      Reply
    3. Shelley Swendiman Stinelli

      October 27, 2014 at 11:29 pm

      This salad is delicious! I saw your blog on Frank's Facebook page (I worked at PC/HQ) and tried this recipe for my lunches this week. So tasty and satisfying. Thank you!

      Reply
      • Jess

        October 28, 2014 at 8:50 am

        Shelley- Thanks so much for your note - So glad you liked it! Hope you're enjoying fall back in DC....we're missing it this year!

        Reply
    4. Katie (The Muffin Myth)

      October 29, 2014 at 1:59 pm

      Jess, this salad is calling my name! I've been on a cauliflower kick lately, and this warm salad with barley and white beans? Yummers! I'm a brown bagger myself, and am always looking for good make ahead packable lunch ideas. Thanks for the recipe, it'll be turning up in my lunch box in no time!

      Reply

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