Cauliflower Cashew Lunch Bowls

• Vegetarian

• Produce

  • 1 head Cauliflower
  • 1 can Chickpeas
  • 2 tsp Ginger
  • 1/4 cup Red onion

• Condiments

  • 1/2 tsp Dijon
  • 2 tbsp Honey

• Pasta & Grains

  • 2/3 cup Pearl barley

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3/8 cup Olive oil
  • 1/4 cup White wine vinegar

• Nuts & Seeds

  • 1 cup Cashews

Found on sweetpeasandsaffron.com

Description

Ingredients

• ¼ cup olive oil
• ¼ cup white wine vinegar
• 2 tablespoons honey
• ½ teaspoon dijon
• 2 teaspoons grated ginger (using the fine part of the box grater)
• ⅔ cup uncooked pearl barley (makes about 2 cups cooked)
• 1 head cauliflower, chopped into bite-sized pieces (8-10 cups)
• 2 tablespoons olive oil
• 1 cup cashews
• ¼ cup red onion, diced finely
• 1 can chickpeas, drained and rinsed
• salt and pepper

Directions

• Cook pearl barley according to package directions (I like to use my rice cooker).
• Pre-heat oven to 400°F.
• Toss the cauliflower with the olive oil in a large bowl and sprinkle with salt and pepper.
• Spread cauliflower on a large baking sheet.
• Roast cauliflower, turning occasionally, for 30-45 minutes, until soft and golden in places.
• Add the cashews (in a separate baking dish) to the oven for the last 5 or so minutes (keep an eye on them so they dont burn), or until lightly golden.
• Shake together all vinaigrette ingredients.
• Toss all salad ingredients together, divide into 5 sealable lunch containers, and store refrigerated until youre ready to eat.