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.
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