Warm Cauliflower and Herbed Barley Salad
['1/2 cup pearled barley', 'Kosher salt', '1 tablespoon finely grated lemon zest', '3 tablespoons fresh lemon juice', '1 tablespoon mayonnaise', '1 teaspoon Dijon mustard', '6 tablespoons olive oil, divided', 'Freshly ground black pepper', '1 head cauliflower, cut into florets', '1 15-ounce can gigante, corona, or butter beans, rinsed', '1/2 cup flat-leaf parsley leaves, divided', '2 tablespoons fresh tarragon leaves', 'divided']
Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.
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