Prepare to embark on a mouthwatering journey through Middle Eastern-inspired cuisine that will revolutionize your dinner routine! This Roasted Cauliflower Freekeh Bowl is not just a meal, it's a symphony of textures and flavors that will tantalize your palate and nourish your body. Imagine golden-roasted cauliflower, perfectly cooked freekeh, crispy kale, and crunchy walnuts coming together in one irresistible dish that's both incredibly delicious and surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup freekeh
- 1 head cauliflower, cut into florets
- 2 cups kale, chopped
- 1/2 cup walnuts, chopped
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
- 1/4 cup tahini sauce for drizzling
Instructions
- Preheat your oven to 425°F (220°C). This temperature will help to achieve a nice caramelization on the cauliflower.
- In a medium-sized pot, bring 2 cups of water to a boil. Once boiling, add 1 cup of freekeh, a pinch of salt, and reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the freekeh is tender and the water is absorbed. Once cooked, remove from heat and let it sit covered for an additional 5 minutes.
- While the freekeh is cooking, prepare the cauliflower. In a large mixing bowl, toss the cauliflower florets with 1 tablespoon of olive oil, 1 teaspoon of cumin, salt, and pepper to taste. Make sure the florets are evenly coated.
- Spread the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is golden brown and tender, stirring halfway through to ensure even cooking.
- While the cauliflower is roasting, prepare the kale. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 5-7 minutes, or until the kale is wilted and tender. Season with salt and pepper to taste.
- Once the freekeh is ready, fluff it with a fork and season with salt and pepper if desired. In a large serving bowl, combine the cooked freekeh, roasted cauliflower, and sautéed kale. Gently mix to combine all the ingredients.
- To serve, divide the freekeh bowl mixture into four serving bowls. Top each bowl with the chopped walnuts and drizzle with tahini sauce. You can also add a sprinkle of additional cumin or a squeeze of lemon juice for extra flavor if desired.
- Enjoy your Roasted Cauliflower Freekeh Bowl with Kale and Walnuts as a healthy and satisfying meal!
Tips
- Ensure your cauliflower is cut into uniform florets for even roasting
- Use high-quality extra virgin olive oil for maximum flavor
- Toast the walnuts briefly before adding for enhanced nutty taste
- Don't overcook the kale - you want it tender but still vibrant green
- Experiment with tahini sauce consistency by adding a little water if too thick
- For extra protein, consider adding chickpeas or grilled chicken
- Fresh lemon juice can brighten the entire dish just before serving
- Allow roasted cauliflower to get golden brown edges for maximum caramelization
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 12g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 0mg
