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Barley and Cauliflower Bake

35 min. | 632 kcal | easy |
Family, Vegetarian
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1. Cook the barley Preheat the oven to 425°F. Bring a pot of water with the broth cube to a boil. Pour the barley and cook 18 minutes. Drain.
2. Setup Cut the cauliflower into small pieces. Chop the spinach and garlic. Put the panko in a bowl with the garlic and a drizzle of oil. Mix and set aside. Season lightly with salt and pepper.
3. Cook the cauliflower Heat a generous drizzle of oil in a pan over medium high heat. Cook the cauliflower for 8-10 minutes until colored. Season generously with salt and pepper.
4. Add the tomatoes Add the spinach, tomatoes, spices, 1 tbsp. of sugar, salt and pepper. Cook 5-6 minutes.
5. Bake in the oven Place the barley in a baking dish and garnish with the cauliflower, mozzarella and panko. Bake in the oven for 8-10 minutes.
6. Plate your dish Serve. Bon appétit!
180 ml Pearled Barley
1 unit Cauliflower
40 g Baby Spinach
1 unit Diced Tomatoes
120 g Mozzarella
2 unit Garlic Clove(s)
80 ml Panko Breadcrumbs
15 ml Spice Mix(onion powder,dried oregano,chili flakes)
1 unit Vegetable Broth Cube(s)
What you need pot, strainer, pan, bowl, baking dish
632 kcal
% daily value
% daily value
carbohydrate 87g
fat 24g
cholesterol 25mg
fiber 19g
protein 23g
saturated 7g
sodium 429mg
sugar 5g
trans 0g