Such a simple recipe, yet such a complex flavor! Once you get freekeh, you can never go back…
After one of my girlfriends introduced me to freekeh, I was determined to unravel the mystery behind this “new” super grain and see what all the hype was about. Is it really as healthy as the bag says it is? Does it taste good? Why should we choose this grain over another?
After doing some research, we learned that freekeh is freakin’ amazing! Freekeh is a whole grain superfood that provides the body with countless reasons to choose freekeh over any other grain.
When compared head to head with our leading super grain quinoa, freekeh came out of top with less calories, more fiber, and more protein! I think we have a winner!
Freekeh is a whole wheat grain harvested early while the grain is still green, cracked, and roasted. As a result, freekeh has a toasted, nutty shell with a slightly chewy inside that yields a distinct flavor and texture.
Freekeh is very versatile and can be served either as a fluffy, rice-like consistency or a heavier risotto-like consistency. This grain is truly transformational.
After tickling our risotto tastebuds last week with this Cauliflower Mushroom Risotto, we decided another risotto-like dish was definitely in the cards! Keeping true to freekeh’s Mediterranean roots, we topped our freekeh with roasted curried cauliflower and this garlicky tahini miso sauce. W-O-W!
Roasted Cauliflower & Freekeh
Ingredients (for the freekeh)
- 1/2 cup freekeh
- 1.25 cups water
Ingredients (for the cauliflower)
- 1 Head Cauliflower, chopped into florets
- Dash Garlic Powder
- Dash Curry
- Dash Cumin
Ingredients (for the dressing)
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- 3 Tbsp water (start with 2 Tbsp)
- 1 tsp miso paste
- ½ Tbsp garlic, minced
- Preheat oven to 425 degrees. Lightly grease a baking sheet with non-stick cooking spray or line with tin foil.
- Chop cauliflower into floret-sized pieces. Place chopped cauliflower in a single layer on baking sheet. Sprinkle with garlic powder, curry, and cumin. Note: We covered ours with garlic, sprinkled curry generously, and added just a little cumin.
- Place baking sheet in preheated oven and bake 30-35 minutes. Flip cauliflower at the 20 minute mark.
- While cauliflower is cooking, prepare freekeh according to package. Bring water to a boil, add freekeh, cover and reduce heat to low. Cook until all water has been absorbed (around 25 minutes). Note: We cooked ours for 25 minutes then took the pot off of the heat and allowed the freekeh to continue to soak up the water while we prepared the remainder of our dinner.
- While freekeh is cooking, prepare the Garlicky Tahini Miso Sauce.
- Once cauliflower, freekeh, and sauce is prepared, plate dishes and serve. Note: We served 1/2 cup cooked freekeh with a generous portion of cauliflower and 1-2 Tbsp of sauce. We had extra freekeh and sauce, but not cauliflower (we couldn’t stop eating it).