- 1/2 large head cauliflower, cut into florets
- 1 red onion, cut into wedges
- 2 tablespoons extra virgin olive oil
- 120g (2/3 cup) freekeh, rinsed (see Notes)
- 625ml (2 1/2 cups) water
- 2⁄3 cup fresh continental parsley leaves, chopped
- 85g (1/2 cup) Sicilian green olives
- 1 lemon, zested, juiced
- 2 tablespoons currants
- 20g (1/4 cup) parmesan, shaved
- Step 1Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place cauliflower and onion on prepared tray. Drizzle with 1 tbs of the oil. Season. Toss to combine. Roast, stirring halfway through cooking time, for 25 minutes or until golden and tender.
- Step 2Meanwhile, put the freekeh and water in a small saucepan and bring to the boil over high heat. Reduce heat to low. Simmer, covered, stirring occasionally, for 20 minutes or until tender. Drain. Refresh under cold running water. Drain well.
- Step 3Transfer freekeh to a bowl. Add cauliflower mixture, parsley and olives to freekeh. Combine lemon zest, juice, currants and remaining oil in a bowl. Pour dressing over freekeh mixture. Toss to combine. Divide among plates. Sprinkle with cheese.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Use Freekeh in tabouli instead of cracked wheat, include it in the stuffing for your next roast, or add it to soups in place of pearl barley. Find it in the health food section at major supermarkets
- Author: Katrina Woodman
- Image credit: Jeremy Simons & Brett Stevens
- Publication: Taste Magazine