Freekeh and roast cauliflower salad

Tasteful Freekeh and roast cauliflower salad Recipe

Create a low-kilojoule, healthy vegetarian main with roast cauliflower and the new super-grain – freekeh.
Freekeh and roast cauliflower salad
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 4 person.


  • 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 1

    Preheat 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 2

    Meanwhile, 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 3

    Transfer 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.

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