Freekeh Bowl with Roasted Cauliflower, Kale and Walnuts

Hearty, bright, and textured, this bowl layers roasted cauliflower over freekeh cooked with walnuts and garlic, then stirred through with tender kale and preserved lemon for a citrusy lift. A simple tahini-yogurt sauce and a sprinkle of za’atar add savory creaminess and aromatic depth. It’s an excellent weeknight main or meal-prep lunch that’s satisfying and full of Mediterranean flavors.

Ingredients

• 1 head cauliflower
• 1 shallot, sliced
• 1–2 tsp minced garlic, divided
• 1/4 cup (about 59 ml) walnuts
• 1 cup (237 ml) cracked freekeh
• 1 1/2 cups (355 ml) vegetable stock or water
• 1 small bunch kale, leaves stripped and chopped
• 1 lemon, juiced (reserve half for cooking)
• 1 tbsp minced preserved lemon rind (or 1 tsp lemon zest + pinch of salt)
• 1 tbsp tahini paste
• 2 tbsp plain yogurt
• 1 tbsp za’atar
• Olive oil
• Salt and freshly cracked black pepper

Instructions

1. Roast the cauliflower: Preheat the oven to 425°F (220°C). Break the cauliflower into small florets and toss with sliced shallot, a drizzle of olive oil, salt, and pepper. Arrange in a single layer on a parchment-lined or foil-lined baking sheet. Roast 20–25 minutes, turning once, until the edges are golden and caramelized.
2. Begin the freekeh: In a medium saucepan over medium heat, warm 2 tsp olive oil. Add half the minced garlic and the walnuts and sauté about 1 minute until fragrant. Stir in the freekeh and cook another minute to toast slightly.
3. Cook with liquid: Add the vegetable stock or water, bring to a simmer, then reduce heat to medium-low and cover. If using water, season with salt. Let the freekeh cook for about 15 minutes total, checking texture.
4. Add the kale: Tuck the chopped kale into the saucepan without stirring, cover, and cook 5–10 minutes until the freekeh is tender and the kale is wilted. Squeeze in the juice of half the lemon, stir, cover, and cook another 5 minutes to meld flavors.
5. Make the tahini-yogurt sauce: In a small bowl, whisk together tahini, yogurt, the remaining garlic, and the remaining lemon juice. Thin with a teaspoon or two of water if needed and season with salt and pepper to taste.
6. Finish and assemble: Remove the freekeh from heat and fold in the minced preserved lemon rind. Taste and adjust seasoning with salt and pepper. Divide freekeh among bowls, top with roasted cauliflower, drizzle with tahini-yogurt, and sprinkle za’atar over each serving. Serve warm.

• For deeper flavor, toast freekeh dry in a pan for 2–3 minutes before adding the stock.
• If you lack preserved lemon, a teaspoon of lemon zest plus a pinch of salt gives a similar bright note.
• This recipe scales well: double or triple for meal prep and store leftovers in airtight containers in the fridge for up to 3 days.