Roasted Cauliflower, Sweet Potato and Barley Salad | RICARDO

Ingredients

• 1 cup (205 g) pearl barley
• 2 red onions, thinly sliced
• 1 sweet potato, peeled, halved lengthwise and sliced 1/4 inch (0.5 cm) thick
• 1 cauliflower, cut into large florets
• 3 tbsp (45 ml) olive oil, plus more for drizzling
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• 1/4 cup (10 g) chopped cilantro
• 1/2 cup (50 g) toasted pecans, coarsely chopped
• Lemon wedges, as desired