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Barley and Cauliflower Bake

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Barley and Cauliflower Bake

with tomato sauce, spinach, mozzarella and garlic breadcrumbs

Informations supplémentaires
35 min. | 632 kcal | easy | Family, Vegetarian | 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