Roasted Cauliflower-Barley Bowl
Ingredients
- 2 cups quick cooking barley
- 1 (32-oz) carton vegetable broth
- 1 (10-oz) pkg frozen veggie crumbles
- 1 large shallot, minced
- 1 (12-oz) pkg cauliflower florets
- 3 Tbsp olive oil, divided
- ½ tsp garlic salt
- ½ tsp pepper
- ½ cup sliced almonds
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- ¼ cup coarsely chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 425°F. Cook barley according to package directions, substituting broth for water. Cook crumbles according to package directions; stir in shallot.
- Meanwhile, toss cauliflower with 1 Tbsp oil and sprinkle with garlic salt and pepper on a large rimmed baking sheet. Bake 10 minutes. Stir and bake 5 minutes longer or until tender.
- Combine barley, crumbles mixture, cauliflower, nuts, 2 Tbsp oil, zest, and lemon juice in a large bowl; toss. Sprinkle with parsley. Serves 4.
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