Pomegranate-Glazed Cauliflower with Freekeh Crunch

Ingredients

• cauliflower florets1 large head
• olive oil4 tbsp
• pomegranate molasses3 tbsp
• lemon juice2 tbsp
• garlic cloves, minced3
• cooked freekeh1 cup
• pistachios, roughly chopped1/3 cup
• parsley, finely chopped1/2 cup
• mint, finely chopped2 tbsp
• salt1 tsp
• ground cumin1/2 tsp
• sumac1 tsp

Method

1. 1Heat the oven to 220°C and line a tray with baking paper.
2. 2Toss the cauliflower with 2 tbsp olive oil, salt, cumin, and half the garlic, then spread on the tray.
3. 3Roast for 20 to 25 minutes, turning once, until browned at the edges.
4. 4Warm the remaining olive oil with pomegranate molasses, lemon juice, and the rest of the garlic in a small pan for 1 minute.
5. 5Mix the freekeh with parsley, mint, pistachios, and sumac.
6. 6Brush the roasted cauliflower with the glaze, then mound the freekeh mixture over and around it.
7. 7Serve warm with any extra glaze spooned over the top.

Tips

• Let the cauliflower get deep caramelization for the best flavor.
• If the glaze seems too sharp, whisk in 1 tsp honey or date syrup.
• Serve with yogurt on the side if you want a cooler contrast.

Nutrition