Here are one of the recipes that I used in the Whole Foods Vegetarian class:
Roasted Cauliflower with Freekeh, Almonds & Pomegranate Serves 3-4
1 small head of cauliflower, broken into approx. 2cm florets
1 tspn cumin seeds
3-4 tblspns olive oil
½ cup cooked Freekeh (follow packet instructions)
½ cup finely chopped parsley and chives (or a mix of your favourite green herbs)
2 large green shallots, finely sliced white and green sections
½ cup almonds, roasted in 180C oven for 10 minutes
Extra 2 tblspns olive oil
1 tblspn lemon juice
1 garlic clove, peeled and crushed
Sea salt and freshly ground pepper
Heat oven to 180C
To Roast the Cauliflower: In a bowl, mix together cauliflower florets, olive oil, cumin seeds, salt and pepper. Place on a lined baking tray and bake for 25-30 minutes, or until cooked to desired texture. (Toss halfway)
To Make the Dressing: Mix together 2 tblspns olive oil, 1 tblspn lemon juice, garlic, salt and pepper.
To Compile the dish: Roughly chop the almonds in half diagonally.
In a large mixing bowl, place cauliflower, cooked freekeh, herbs, shallot and pomegranate arils. Mix together with dressing and just before serving, fold through half of the almonds, reserving some for a crunchy topping.
I like to use natural almonds with skin.
Feta is a an optional extra ingredient