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.
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Roasted Cauliflower & Freekeh Bowl with Kale and Walnuts
- Total Time: 50 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Hearty and healthy, this vibrant bowl combines roasted cauliflower, nutty freekeh, and a zesty lemon-tahini dressing. Perfect for a satisfying weeknight meal.
Ingredients
- 1 head cauliflower
- 1 shallot
- 1-2 tsp minced garlic
- 1/4 cups (59 ml) walnuts
- 1 cups (237 ml) freekeh
- 1 1/2 cups (355 ml) vegetable stock or water
- 1 small bunch kale
- 1 lemon
- 1 Tbs minced preserved lemon rind
- 1 Tbs tahini paste
- 2 Tbs plain yogurt
- 1 Tbs zaatar
- Olive oil
- Salt and freshly cracked pepper
Instructions
- Roast the cauliflower: Preheat oven to 425°F (220°C). Chop cauliflower into small florets. Line a baking sheet with parchment paper or foil. Toss cauliflower with sliced shallots, olive oil, salt, and pepper. Spread in a single layer and roast for 20 to 25 minutes, flipping once, until browned.
- 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 heat to medium-low. Season with salt if using water.
- Strip the kale leaves from the stalks and coarsely chop the leaves. Add kale to the saucepan, without stirring, and cover. Cook for another 5-10 minutes, until the freekeh has cooked for 15 minutes total. Stir in kale and juice from half the lemon, cover, and cook for 5 more minutes.
- 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 off the heat from the freekeh and remove the cauliflower from the oven. Stir preserved lemon into the freekeh and season with salt and pepper. Divide freekeh between bowls, top with cauliflower, drizzle with yogurt sauce and zaatar. Serve warm.
Notes
- For a richer flavor, toast the freekeh in a dry pan before adding it to the vegetable stock.
- If you don’t have preserved lemon rind, add a teaspoon of lemon zest for extra citrus flavor.
- This recipe can be easily doubled or tripled for meal prepping; store leftovers in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 5
Frequently Asked Questions
What type of freekeh should I use for this recipe?
Use cracked freekeh, as it cooks faster and provides the right chewy texture that complements the roasted cauliflower.
How can I adjust the flavor if I don’t have preserved lemon?
If you don’t have preserved lemon, you can substitute it with a squeeze of fresh lemon juice and a pinch of salt for a similar tangy flavor.
What can I do if my tahini yogurt is too thick?
If your tahini yogurt is too thick, you can thin it out by adding a little water or extra lemon juice until you reach your desired consistency.
