Recipe: Freekeh Bowl with Roasted Cauliflower


Freekeh is a whole grain that is low in fat and high in protein & fiber. Compared to quinoa, it had twice the fiber as quinoa and more protein. It also has iron, calcium, and zinc!

Use freekeh anywhere you’d use other grains, such as quinoa, bulgur, farro, or brown rice. You can even eat is as a hot breakfast cereal, as you would with oatmeal. And, of course, you can enjoy freekeh in a savory dish, as this one is with roasted cauliflower.

Freekeh Bowl with Roasted Cauliflower


  • 1.5 cups water
  • 3/4 cup cracked freekeh
  • 3 tablespoons olive oil
  • 1/2 cup plain yogurt
  • 3 cloves garlic
  • 1 head cauliflower
  • 1 Persian cucumber
  • 1 bunch parsley
  • 1 lemon
  • 3 tablespoons water
  • 2 tablespoons roasted almonds
  • 1 ounce medjool dates
  • 2 tablespoons tahini
  • 1/2 tablespoon za’atar
  • 1/2 tablespoon Aleppo pepper


Bring the water to a boil in a medium-sized pot. Preheat the oven to 450 degrees F.

Wash and dry the cauliflower. Roughly chop the cauliflower into 1 inch thick pieces. Place on a baking sheet in a single & even layer. Drizzle with olive oil. Season with salt and pepper. Roast for around 25 minutes, until browned and tender when pierced with a fork.

While the cauliflower roasts, add the freekeh to the pot of boiling water. Cook uncovered for 22 to 25 minutes. Drain the water and return to the pot.

Use a zester to collect 2 teaspoons of zest. Quarter and then de-seed the lemon. Mince the garlic. Thinly slice the cucumber into rounds. Pit and chop the dates. Roughly chop the almonds. Chop both the leaves and stems of the parsley.

While the freekeh cooks, combine the tahini, spice blend, juice of 1 lemon wedge, 3 tablespoons water, and 2 tablespoons olive oil. Whisk until smooth and season with salt & pepper. You have now made the tahini dressing!

In a small bowl, combine the yogurt, lemon zest, juice of 1 lemon wedge, garlic, and 1 teaspoon olive oil. You have made the yogurt sauce!

To the pot of cooked freekeh, add the cucumber, dates, almonds, parsley, and juice of remaining lemon wedges. Drizzle with olive oil and season with salt & pepper.

To plate your 2 dishes, add the freekeh dish to one side of each plate. On the other side, add your desired amount of roasted cauliflower. Top with the yogurt sauce and tahini dressing. Enjoy!

IMG_6069 3.JPG
Roasted Cauliflower
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Cucumbers, almonds, dates, parsley, and juice of lemon added into the freekeh
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Plated dish

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