Cut cauliflower in medium size florets. Toss together with 2 crushed garlic cloves, 4 Tbsp olive oil and 1 Tbsp lemon juice until well coated all over. Spread on a baking tray and cook for around 30 mins until the cauliflower is soft and brown (it should still have a bite).
While the cauliflower is in the oven, cook the barley, prepare the chipotle almonds and make the dressing.
To cook the barley, preheat some water in a saucepan. When boiling, add the barley and cook according to packet instructions. When done, drain and set aside.
To make the chipotle almonds, place 125g of whole almonds in a pan with maple syrup, light brown sugar, salt, crushed chipotle chillies, olive oil and lemon juice. Bring the liquid to the boil, then cook under medium heat for around 5 minutes until the liquid has caramelised (you are aiming for a nice golden colour, as otherwise if the caramel becomes too dark it will become bitter). Once done, spread the almond mixture on a baking sheet and leave to cool. When cooled down completely, roughly chop the almonds with a large knife.
To make the dressing, mix together 4 Tbsp olive oil, 3 Tbsp lemon juice, 3 Tbsp capers and 1 small crushed garlic clove.
When cauliflower is cooked, mix it together with the cooked barley. Add drained butter beans and a generous handful of freshly chopped parsley. Toss everything in the lemon dressing. Season to taste. Top with pomegranate seeds and chipotle almonds. This salad is best eaten slightly warm or at room temperature.