Mediterranean Roasted Cauliflower & Freekeh Bowl with Pomegranate & Feta
Roasted cauliflower with cumin and olive oil, served over freekeh cooked in salted water, topped with lemon onion, pomegranate, feta.
- 400 g cauliflower florets
- 150 g freekeh
- 100 g feta cheese
- 80 g pomegranate seeds
- 1 whole red onion
- 20 g fresh parsley
- 1 whole lemon
- 60 ml olive oil
- 5 g cumin seeds
- 3 g sea salt
- 2 g black pepper
- 350 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Toss cauliflower florets with 40ml olive oil, cumin seeds, salt and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and crispy, stirring halfway.
- Step 2
While cauliflower roasts, rinse freekeh under cold water. Bring 350ml water to a boil in a saucepan, add freekeh and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes until tender and water is absorbed. Fluff with a fork.
- Step 3
Finely slice red onion and place in a small bowl. Squeeze juice from half the lemon over the onion, add a pinch of salt and let sit for 5 minutes to soften.
- Step 4
Roughly chop fresh parsley. Crumble feta cheese into bite-sized pieces.
- Step 5
Divide freekeh between two bowls. Top with roasted cauliflower, pickled red onion, pomegranate seeds, feta and parsley.
- Step 6
Drizzle remaining 20ml olive oil and juice from remaining lemon half over each bowl. Season with salt and pepper to taste and serve warm.
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