Yasmin Kahn’s Freekah Pilaf with Cauliflower, Almonds and Cherries

Ingredients

• 1 medium head cauliflower (leaves reserved)
• 2 tbsp olive oil
• 2 tsp ground cumin
• ½ tsp ground allspice
• Salt, to taste

• 1 cup plus 2 tbsp (200 g) cracked freekeh
• 4 cups (960 mL) just-boiled water
• ¼ heaped cup (25 g) sliced almonds
• 2 tbsp extra‑virgin olive oil
• 2 tbsp lemon juice (adjust to taste)
• ⅓ cup (50 g) dried sweet cherries, roughly chopped (or substitute cranberries)
• 1 large handful parsley leaves, roughly chopped
• 1 tsp sumac
• Salt and freshly ground black pepper, to taste

• 1 cup (250 g) full‑fat Greek‑style yogurt (or nondairy)
• 1 tbsp lemon juice
• ½ garlic clove, minced
• 3 tbsp chopped parsley
• Salt, to taste

Instructions

1. Roast the Cauliflower
   Preheat oven to 400 °F (200 °C).
   Arrange cauliflower florets and leaves on a large baking sheet (or two if needed). Toss with olive oil, cumin, allspice, and salt. Roast for 20 minutes, until golden and tender.
2. Cook the Freekeh
   Rinse the freekeh lightly if needed. Place in a saucepan with boiling water and a pinch (¼ tsp) of salt. Cover, and simmer for 20–25 minutes, until soft. For a fluffier texture, drain excess liquid, cover, and let steam 5 minutes Palestine In A Dish+2Wisconsin from Scratch+2Wisconsin from Scratch+15Cookie and Kate+15Palestine In A Dish+15Palestine In A Dish.
3. Toast the Almonds
   In a small pan over medium heat, toast sliced almonds for 1–2 minutes until golden. Set aside.
4. Make the Yogurt Sauce
   Whisk together yogurt, lemon juice, minced garlic, parsley, and salt. Let rest to meld flavors.
5. Assemble the Pilaf
   Drain freekeh (if needed), place in a large bowl. Dress with olive oil, lemon juice, salt, and black pepper. Stir in toasted almonds, chopped cherries, and most of the parsley. Adjust seasoning to taste.
6. Layer & Serve
   Gently mound roasted cauliflower atop the freekeh. Dollop yogurt sauce (about 6 large portions) over the top. Finish with remaining parsley, a sprinkle of sumac, and a final drizzle of olive oil.

Tips & Variations

• Soaking Tech Tip: Some chefs soak freekeh for 30 minutes to reduce cooking time and improve texture—use a 1:2 ratio of freekeh to liquid. After soaking, drain and toast in olive oil or ghee for depth of flavor. simmer down! (a food lover's blog)+15Serious Eats+15Palestine In A Dish+15This Is How I Cook
• Flavor Swaps: Substitute dried cranberries or raisins for cherries. For vegan, use nondairy yogurt.
• Grain Substitute: If freekeh is unavailable, try farro, barley, quinoa, or whole-wheat couscous—but adjust liquid and cooking times accordingly. Cookie and Kate
• Storage: Store cooked freekeh in an airtight container in the fridge for up to 5 days; freeze for up to 3 months. Palestine In A Dish

See Also

• What is freekeh and how to cook it – detailed origins, soaking tips, and storage advice Palestine In A Dish+2This Is How I Cook+2
• Freekeh recipes with cauliflower & freekeh pilaf – explore other delicious variations like tahini-based sauces Palestine In A Dish+15Cookie and Kate+15Naturally Ella+15

Internal Links (for blog/website use)

• About Freekeh – Learn more about this nutritious ancient grain.
• Freekeh Cooking Tips – Master textures, soaking, and ratio techniques.
• Recipe Variations – Try vegan, gluten-free, or spice-laden styles.