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Export 10 ingredients for grocery delivery
Step 1
Cook pearl barley according to package directions. Set aside to cool.
Step 2
Pre-heat oven to 425°F.
Step 3
Toss the cauliflower with the olive oil in a large bowl and sprinkle with salt and pepper.
Step 4
Spread cauliflower on a large baking sheet.
Step 5
Roast cauliflower, turning occasionally, for 20-30 minutes, until soft and golden in places.
Step 6
Shake together all vinaigrette ingredients.
Step 7
Toss all salad ingredients together, divide into 4 sealable lunch containers, and store refrigerated until you're ready to eat.
Step 8
Store in the fridge for up to 4 days.
Step 9
Serve cold or warm up if you'd prefer.
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