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Roasted Cauliflower and Pearl Barley Bowls with Creamy Tahini-Dill Dressing

www.anediblemosaic.com
  • 55 minutes
  • Serves 4 to 6

INGREDIENTS

1

small (450 g) head cauliflower, cut into bite-sized florets

1 tbsp

olive oil

1/4 tsp

salt

1/8 tsp

black pepper

1 cup

pearl barley

1/2

small onion, minced

1

small clove garlic, crushed

2 tbsp

fresh lemon juice

1 tbsp

olive oil

1/2 tsp

fresh lemon zest

1/4 tsp

salt

1/8 tsp

black pepper

1/2 cup

chopped fresh parsley

3 tbsp

tahini

1 tsp

fresh lemon juice

2

to 3 tablespoons cold water

1/8 tsp

salt

2 tbsp

minced fresh dill

3 tbsp

toasted pine nuts, for garnish