Cauiflower salad

Cauiflower salad
I love a good salad.  A mixture of flavors and textures are just the perfect side dish.  I have made this one a few times now.  A winner.

This is what I did for six people. 

2 heads of cauliflower

1 Tbsp. grated lemon rind

3 tbsp. lemon juice

2 Tbsp. mayonnaise

2 tsp. dijon mustard

6/8 tbsp. olive oil

1 15 ounce can of butter beans ( could do just big white beans )

3/4 cup pearl barley

Cook the barley and set aside.  In a large sauce pan cover the barley with water about 2" over and bring to a boil then down to simmer.  Cover for about 25 minutes.  Drain.

Whisk together lemon juice, lemon rind, mayo, and mustard.  Then slowly whisk in the olive oil as the dressing will get thicker.  Add salt for taste.

Cut off the florets of the cauliflowers.  In a large deep frying pan cover the bottom with olive oil.  Heat up and then put in the cauliflower and sprinkle with kosher salt.  Pan fry until the cauiflower is caramelized.  Set aside.

Mix together the cauliflower, beans and barley and mix with the dressing.  Serve warm.  It is nice to add some chopped parsley to give it a little green but I was out.