barley with roasted cauliflower and almonds (Jillian Michaels)

1 cup pearled barley
1/2 tsp of salt
1 small head of cauliflower, cut into florets
1 small shallot, sliced
1/4 cup sliced almonds
1 tbsp olive oil
1 tsp honey
1/8 tsp ground black pepper
1/4 cup fresh parsley leaves, chopped

Preheat oven to 425 degrees F
In a medium saucepan, place the barley, 1/4 tsp of salt, and 3 cups of water. Bring to boil. Reduce the heat to low, cover and simmer until the barley is tender, 30-40 minutes. Let stand, covered, for 5 minutes.

Meanwhile, in a medium bowl, place the cauliflower florets, shallot, olive oil, honey, remaining 1/4 tsp salt, and the pepper. Mix well until cauliflower is well coated with olive oil and honey. Transfer to a shallow rasting pan and spread the mixture in a single layer. Bake until the cauliflower is tender and brown in spots, about 20 minutes, stirring occasionally.

Transfer the cauliflower to the saucepan with the barley. Add the parseley and use a fork to mix them. Serve.

Serving Size: serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user AJOLO311.