- Preheat oven to 450°F. Toss cauliflower with 1 tablespoon of the olive oil and the salt and pepper, then roast until golden-brown, about 30 minutes.
- While the cauliflower is cooking cook freekeh according to package instructions.
- In a separate pot, cover lentils with a few inches of water, and cook according to package instructions.
- To make the dressing, whisk together the remaining 3 tablespoons of olive oil with the Dijon mustard and lemon juice.
- Drain off any excess water from the freekeh and lentils, then combine in a large mixing bowl and toss with cooked cauliflower, dried cherries, pistachios, and dressing. Taste and adjust seasoning. Garnish with chopped fresh mint, if desired.
Banner Image:
FreekehSaladCauliflower_KT.jpg
Ingredients:
1 head cauliflower, chopped into bite-sized pieces
4 tablespoons olive oil, divided
¼ teaspoon salt
⅛ teaspoon pepper
1 cup freekeh
⅔ cup black lentils
1 teaspoon Dijon mustard
2 tablespoons lemon juice
⅔ cup dried cherries
⅓ cup pistachios
Optional garnish: chopped fresh mint
Nutrition:
Calories: 540, Total Fat: 20g, Saturated Fat: 2.5g, Sodium: 260mg, Carbohydrate: 79g, Fiber: 14g, Total Sugar: 21g (Added Sugar: 0g), Protein: 19g
Author:
An Oldways recipe, courtesy of Kelly Toups
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan
Description:
Freekeh’s smoky flavor pairs beautifully with savory roasted cauliflower and sweet-tart dried cherries. This plant-based recipe tastes good warm, chilled, or at room-temperature, making it a great, lunchbox-friendly and potluck-friendly option.
Serving Size:
1/4 of recipe
