Preparation Time: 10 minutes + 5 minutes soaking
Cooking Time: 40 minutes
Serves: 4 to 6
| Ingredients | Preparation |
|
300g cracked freekeh 500ml vegetable stock ½ cauliflower, broken into small florets 1 brown onion, finely chopped 1 tsp ground cumin 1 tsp ground coriander 3 tbsp olive oil 1 cup walnuts 1 pomegranate, peeled and seeded 1/3 cup mint 1/3 cup coriander 1/3 cup basil 2 tbsp extra virgin olive oil 2 tbsp pomegranate molasses |
1. Soak freekeh for 5 minutes in cold water, then drain. 2. Place freekeh and stock in a saucepan, bring to the boil then reduce heat to a simmer. Cook for 20 minutes. When cooked, remove, set aside covered to keep warm. 3. While freekeh is cooking, prepare cauliflower and walnuts. Preheat oven to Hot air 180°C. 4. Place cauliflower florets and onion in a large bowl. Add cumin and coriander. Drizzle with olive oil and toss to combine. Spread cauliflower on an enamelled baking tray lined with baking paper. Cook for 20 minutes on shelf number 2 until lightly golden. 5. Place walnuts on an enamelled baking tray and toast in oven for 5 to 10 minutes. Allow to cool and roughly chop.To finish check seasoning of the curry. Squeeze over fresh lime juice and add fish sauce if desired. To finish toss roasted cauliflower with freekeh, scatter over pomegranate seeds, toasted walnuts and fresh herbs. Drizzle with extra virgin olive oil and pomegranate molasses and serve. Note Freekeh is available at specialty food stores. Look for cracked freekeh, which cooks quicker. |
