- Shari Rozansky - https://www.sharirozansky.com -

Roasted Cauliflower and Freekeh Salad

Serves 8-10 people as a side dish

  • 1 pound cauliflower, cut into bite sized pieces
  • 6 tbs. olive oil, divided
  • Salt and pepper
  • 1 1/2 cups vegetable broth
  • 3/4 cup freekeh (feerek)
  • 2 tbs. freshly squeezed lemon juice
  • 1 tsp. Dijon mustard
  • 1/2 cup raisins or dried currants, chopped
  • 1 tbs. grated lemon zest
  • 3 tbs. finely chopped fresh mint

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.