Barley and Cauliflower Bake
with tomato sauce, spinach, mozzarella and garlic breadcrumbs
Informations supplémentaires
35 min.
|
632 kcal
|
easy
|
|
Printable version
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!
180mlPearled Barley
1unitCauliflower
40gBaby Spinach
1unitDiced Tomatoes
120gMozzarella
2unitGarlic Clove(s)
80mlPanko Breadcrumbs
15mlSpice Mix(onion powder,dried oregano,chili flakes)
1unitVegetable Broth Cube(s)
What you need
pot, strainer, pan, bowl, baking dish
632 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
87g
29%
fat
24g
37%
cholesterol
25mg
8%
fiber
19g
76%
protein
23g
saturated
7g
35%
sodium
429mg
18%
sugar
5g
trans
0g