Roasted cauliflower with freekeh

Time 1 hour 40 minutes
Yields Serves 4
Roasted cauliflower with freekeh
(Gina Ferazzi / Los Angeles Times)

Set the oven to 400 degrees.


Break the cauliflower into florets. Line a baking sheet with aluminum foil and combine the cauliflower, 3 tablespoons olive oil, crushed red pepper, cumin and 1 teaspoon of salt on it, and toss to coat florets evenly.


Roast, stirring at 10 minute intervals, until the florets are browned and tender, about 30 minutes. Set aside.


Soak the freekeh in water to cover, at least 10 minutes. Cover the raisins with warm water to soak.


Meanwhile, in a large pot, heat the onion, butter and 2 tablespoons olive oil over medium heat and cook, stirring occasionally, until the onions are soft and brown, 15 to 20 minutes.


Drain the freekeh, rinse under running water and drain well again. Add the freekeh, cinnamon, allspice and almonds to the onions and cook, stirring, until the freekeh becomes aromatic, 1 to 2 minutes.


Add the water and 1½ teaspoons salt, and bring to a boil. Reduce the heat to the merest simmer, cover and cook until the freekeh has absorbed all of the water, about 15 minutes.


Remove the pan from the heat and set aside, covered, 5 minutes. Remove the cover and set aside 5 more minutes before stirring.


Stir together the yogurt, lemon juice and garlic, and set aside.


Add the parsley and mint to the freekeh. Drain the raisins and add them along with the roasted cauliflower and stir gently to combine.


Spoon the freekeh into a serving bowl or platter, garnish with dollops of yogurt and sprinkle over reserved parsley and mint. Serve, passing more yogurt on the side.

This is adapted from a recipe by Yotam Ottolenghi.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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