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Although I subscribe to what seems like a zillion different recipe blogs, I have to say I love flipping through a cookbook in order to get inspiration! Especially newly acquired ones. My latest cookbook find is Food 52 VEGAN. Although I’m not vegan, I enjoy making the vegetable based recipes, so don’t let that ever discourage you from exploring different possibilities.
I can’t even begin to describe how delicious this recipe is. I made it as a side dish for my Sunday night family dinner, and they loved it. Let me clarify that – the men in my family didn’t taste it because they never eat cauliflower, but Tamara and my mom loved it! I served it at room temperature and it kept really nice for leftovers too.
I’d love to hear from you! Do you add anything to roasted cauliflower?
Please feel free to share your ideas and tips in the comments below:)
Serves 8-10 people as a side dish
Preheat the oven to 425°F.
Toss the cauliflower florets with 2 tablespoons of olive oil. Spread the cauliflower evenly on a lined baking sheet and sprinkle with salt and pepper. Bake for 20 minutes (or more), until the florets turn brown are getting crispy. Let cool to room temperature.
Combine the broth and freekeh in a medium saucepan and bring to a boil over medium high heat. Decrease the heat to maintain a simmer, cover, and cook for 20 minutes, until the freekeh is tender and has absorbed all the broth. When ready, fluff the freekeh with a fork, then let it cool a bit.
Put the remaining 4 tablespoons of olive oil in a small bowl. Add the fresh lemon juice, mustard, 1/2 teaspoon of pepper and 1/4 teaspoon of salt and whisk together until well blended.
In a large bowl, gently stir together the cauliflower, freekeh, raisins and lemon zest. Drizzle with the dressing and toss until all the ingredients are evenly coated. Taste and adjust the seasonings if desired. Just before serving, stir in the mint.
Serve cold or at room temperature.