Skip to main content
Epicurious
Bon Appétit

Warm Cauliflower and Herbed Barley Salad

By The Bon Appétit Test Kitchen

4.5

(64)

Image may contain Plant Food Dish Meal Vegetable and Produce
Photo by Chris Morocco

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Makes 4 servings

Ingredients

1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided

Preparation

  1. Step 1

    Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

    Step 2

    Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

    Step 3

    Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.

    Step 4

    Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.

    Step 5

    Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

Nutrition Per Serving

Per serving: 420 calories
25 g fat
11 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSaladPilafBarleyRice & GrainsGigante BeanWhite BeanBean and LegumeVegetableCauliflowerParsleyHerbs & SpicesMainSideDinnerNut FreeDairy FreeVegetarianVeganEasyWeeknight MealsSauteFallWinterBon Appétit

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.