A middle Eastern-inspired bowl brimming with the chewy texture and earthy flavors of kale, walnuts, preserved lemon, roasted cauliflower and za’atar.
Tasty roasted cauliflower is a great excuse to figure out something to put under it. I sauteed garlic and walnuts with freekeh, threw in some kale and preserved lemon, and sauced it all up with tahini yogurt and za’atar.
Roasted Cauliflower & Freekeh Bowl with Kale and WalnutsAmy Endemann
- 1 head cauliflower
- 1 shallot sliced into thin rings
- 1-2 tsp minced garlic divided
- 1/4 cup walnuts chopped
- 1 cup freekeh
- 1 1/2 cups vegetable stock or water
- 1 small bunch kale
- 1 lemon halved
- 1 Tbs minced preserved lemon rind
- 1 Tbs tahini paste
- 2 Tbs plain yogurt
- 1 Tbs za'atar
- Olive oil
- Salt and freshly cracked pepper
- Roast the cauliflower: Preheat oven to 425F. Chop cauliflower into small florets. Line baking sheet with parchment paper or foil. In a bowl, toss cauliflower with sliced shallots, a glug of olive oil and season with salt and pepper. Spread in a single layer on baking sheet and roast for 20 to 25 minutes, flipping cauliflower once, until browned.
- Meanwhile, make the freekeh: Heat 2 tsp olive oil in a medium saucepan over medium heat. Add half the garlic and the walnuts and saute for about 1 minute, until fragrant. Add the freekeh and saute another minute. Add water or stock, cover and turn down heat to medium-low. (Season with a large pinch of salt if using water.)
- Strip the kale leaves from the stalks and coarsely chop leaves. Add kale to saucepan, without stirring, and return lid to pot. Cook for another 5-10 minutes, until freekeh has been cooking for 15 minutes or so. Stir kale and juice from half the lemon into freekeh, return lid to pot and cook for 5 more minutes.
- While freekeh cooks, make the sauce: Combine tahini, yogurt, remaining garlic and remaining lemon juice in a small bowl. Season with salt and pepper.
- Finish the dish: Turn heat off from freekeh, and remove cauliflower from oven. Stir preserved lemon into freekeh and season with salt and pepper. Dole out freekeh between bowls, top with cauliflower, and drizzle with yogurt sauce and za'atar. Serve warm.
Borrowed Salt was sparked by my attempts to cook around the world. The recipes are borrowed from diverse cultures, friends, restaurants, and the experience of cooking in a LOT of different kitchens.