Freekeh & Roasted Cauliflower Salad
This salad combines freekeh with crispy roasted cauliflower and is flavored with lemon, fresh mint and other bright seasonings. If you can't find freekeh, then broken wheat or coarse bulgur is a fine substitute. Roasted cauliflower is one of my latest favorites and it tastes amazing in this salad.
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Ingredients
- 1 head Cauliflower of Medium sized , cut into bite size pieces
- ¾ cup Freekeh
- 2 tbsps Lemon juice , freshly squeezed
- 1 tsp Dijon Mustard
- ½ cup Currants Raisins or
- 1 tbsp Lemon zest , finely grated
- 3 tbsps Mint Fresh , finely chopped
- To taste Salt Pepper &
Instructions
Roast Cauliflower:
- Preheat oven to 425°F.
- Toss the cauliflower with 2tbsp olive oil and spread them evenly on a rimmed baking sheet. Sprinkle with salt and pepper. Bake for 25~30 minutes, or until the florets start getting brown and crispy. Cool to room temperature.
Cook Freekeh:
- Combine freekeh and 1½cups of water or broth in a medium saucepan and bring to a boil. Lower the heat, simmer covered for 20~25 minutes, until the freekeh is tender and has absorbed all of the liquid. Fluff freekeh with fork and cool slightly.
Make Salad:
- In a small bowl, combine 3tbsp olive oil, lemon juice, mustard, salt and pepper; whsik well until combined.
- In a large bowl, gently stir together roasted cauliflower, freekeh, currants and lemon zest. Drizzle with the dressing and mix until all ingredients are evenly coated. Taste and adjust the seasonings. Stir in the mint, just before serving.
- Serve cold or at room temperature. Any leftovers can be stored in an airtight container for up to 3 days.
Notes
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