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.

　　

Ingredients

serves 4

　　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

　　

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

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