Cool the barley, then soak in the water for 6-10 hours.
Simmer the barley in the soaking liquid over low heat for about 40 minutes. Fold in the bouillon cubes and allow the grain to soak for 20-30 minutes on the off heat until the grains pop open.
In the meantime, rinse and clean the spring onions and cut diagonally into 1 cm wide strips. Saute the onions in the butter until soft, about 3 min.
Mix the barley with 2 tablespoons of the cooking liquid into the onions and sprinkle with the parsley.
While the barley is cooking, clean the cauliflower, setting aside the small tender leaves. Divide the cauliflower into roses and rinse. Cut the stem ends of the roses into 1 cm wide slices.
Bring a quarter of a liter of water to the boil with the grained clear soup and cook the cauliflower al dente for about 8 minutes with the lid closed.
In the meantime, lightly roast the sunflower seeds.
Finely grind the crumbled bay leaf spice, allspice seeds, cardamom and long grain rice together in a grain mill and mix with the remaining spices.
Melt the butter in a wide saucepan or serving pan and roast the herb mixture briefly in it. Stir in 8 tablespoons of cooking stock, the lemon zest and the juice of one lemon and season lightly with salt.
Toss the cauliflower in the seasoned butter until the roses are coated. Sprinkle the sunflower seeds on top
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