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BLOG & RECIPES

Roasted Cauliflower, Freekeh and Herb Salad

16/7/2020

2 Comments

 
This recipe supports the video on Kitchen Jazz YouTube channel
Go to Kitchen Jazz YouTube Channel
Picture
Roasted Cauliflower,  Freekeh and Herb Salad  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) or use a gluten free alternative (see below)
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 with skin, roasted in 180C oven for 10 minutes (fan forced)
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 fan forced
 
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 optional pomegranate arils. Mix together with dressing and just before serving, fold through half of the almonds, reserving some for a crunchy topping.
 
 
 
Notes:
Freekeh can be cooked in advance as it keeps well in the fridge for a few days. It is derived from green wheat and can be substituted with rice or quinoa for a gluten free alternative.
 
Optional extras: fresh pomegranate and feta

2 Comments
Ieva Knochs
26/7/2020 10:54:59 am

Hey Mara, excellent presentation. You give the desire to want to cook this dish right away. You are fun, informative, professional and you most definitely show your love of food. Awesome and thank you.

Reply
kitchen tap link
11/11/2020 01:47:31 pm

I am really happy to say it’s an interesting article to read 

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