Not many veggies take on the flavoring of the seasoning or the food cooked around it than Cauliflower. In this recipe, deliciously seasoned cauliflower is paired with freekeh which brings the body to this dish.
Ingredients (serves 2)
1 cup of freekeh
1 cauliflower, chopped, discard stems and use florets.
Cilantro
Lemon
Cauliflower Seasoning (with Olive Oil)
Ras Al Hanout (Salt, Black Pepper, Turmeric, Cayenne Pepper, Allspice, Cinnamon, Ginger, Ground Coriander)
or Turmeric, Garam Masala and Lemon
Alternatively, you can marinade the cauliflower in yogurt, along with the spices, which is a traditional method out of Indian cooking.
Steps
Boil the freekeh in salted water, for about 10-15 minutes (before starting the Cauliflower).
Set the oven to 425 degrees, add freekeh and cauliflower florets to a baking dish and roast for 30 mins or until cauliflower is fork tender. If using yogurt in the marinade, do not rinse.
Ensure that the freekeh does not dry out by adding a few Tbsp of water periodically. You could cover the dish as well, but that may limit the desired charring on the Cauliflower.
Once removed from the oven, top with lemon & cilantro (optional).
Optional: Add Onions (pearl or chopped), Peppers, Tomatoes to the baking dish.
Substitutes
Quinoa could be used instead of freekeh, but could turn mushy if overcooked. Lentils could be a good substitute for the freekeh as well.
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