1 cup pearled barley
  dash Kosher salt
1 head cauliflower (cored and cut into 1-inch florets, about 4 cups)
6 tablespoons extra-virgin olive oil (divided)
  dash Freshly ground black pepper
2 tablespoons fresh lemon juice
1 clove garlic (finely minced)
  Grated zest of 1/2 fresh lemon
1 cup crumbled ricotta salata (or feta cheese)
1 cup fresh flat leaf parsley (leaves)
1 cup toasted walnuts (coarsely chopped)