1 large cauliflower or 2 small, sliced into 2-3 cm steaks; leaves roughly chopped 2 tsp chilli flakes
1 lemon, zest and juice
Fresh herbs: thyme, oregano, rosemary
350g organic pearl barley
2 tbsp butter
Preheat the oven to 200*C. Line a large baking tray with baking parchment. Place the sliced cauliflower on the tray and fill the gaps between the steaks with the chopped leaves. Sprinkle the chilli flakes and lemon zest over the tray and drizzle all with lemon juice and olive oil. Lastly, season with salt. Roast the cauliflower in the oven for about 30 minutes, until it is lightly browned and the leaves crisp up.
Whilst the cauliflower is in the oven, prepare the pearl barley and eggs. Cook the barley following the instructions on the packaging and stir the butter through at the end. Season with salt and pepper.
Cook the eggs. Warm up the oil in a small frying pan over a medium heat. Crack the eggs straight into the pan. Season with salt and pepper. When the egg white is set, gently remove the eggs from the pan.
Serve the cauliflower steaks over the buttery pearl barley and top each plate with the fried egg.