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Cook pearl barley according to package directions. Set aside to cool.
Pre-heat oven to 425°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 20-30 minutes, until soft and golden in places.
Shake together all vinaigrette ingredients.
Toss all salad ingredients together, divide into 4 sealable lunch containers, and store refrigerated until you're ready to eat.
Store in the fridge for up to 4 days.
Serve cold or warm up if you'd prefer.