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Freekeh Ma’ Zahra – Freekeh With Cauliflower Recipe

Yields1 ServingPrep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

Roasted cauliflower and the new super-grain freekeh combine to make a low-calorie, nutritious vegetarian main dish.

FOR THE CAULIFLOWER
 ¼ Cauliflower
 ¼ tsp Salt
 ⅛ tsp Black pepper
 ¾ tbsp Olive oil
FOR THE FREEKEH
 ½ cup Freekeh (green cracked wheat, coarse)
 ¼ Onions (medium)
 ¾ Garlic cloves
 ½ tbsp Almonds (raw, sliced)
 ½ tbsp Raisins (golden)
 ⅓ tsp Salt
 ⅛ tsp Black pepper
 ½ tsp Cumin (powder)
 ¼ tsp Coriander (powder)
 ⅔ cup Water
 ⅞ tbsp Olive oil
FOR GARNISH
 Coriander (chopped)
 Almonds (fried, whole or halved)
1

TO ROAST THE CAULIFLOWER FLORETS Put the cauliflower florets in a bowl and mix well with the olive oil, salt and black pepper.

2

Put the florets in a non-stick oven tray and cook them in the oven at 200C for 30-35 minutes. Turn the florets over halfway through so they cook evenly. You will know they are done when the florets turn golden brown. Then put them aside to later add to the cooked freekeh. To save time, start cooking the freekeh when you put the cauliflower florets in the oven (see next steps).

3

TO COOK THE FREEKEH In a pot, fry the almond slices in olive oil on high heat until they turn slightly brown. Keep stirring so they don’t burn.

4

Add the chopped onion and crushed garlic, and fry until translucent.

5

Add the freekeh, coriander, cumin, salt, black pepper and mix.

6

Add the water and stir well. Cover and bring to a boil on high heat, then put the heat on low and leave to cook. Once the water is almost gone, add the raisins and mix. The freekeh will take about 60 minutes to cook. Stir occasionally while cooking.