200gm Wholegrain Freekeh
2 x onions fine chopped
4 cloves garlic fine chopped
2 large free-range pork sausage
2.5 cups goose stock (or chicken)
1/2 cup curly parsley fine chopped
1/2 cup almonds
1 x large cauliflower
1 x tsp cumin seeds
1 x tsp hot chilli powder
Pink Lake Salt Extra Virgin Olive Oil (Mount Zero Organic) Black Pepper Knob of full fat butter 50g Greek Yogurt Sumac
Ingredients
Method
Pre heat the oven to 180C
Rinse freekeh under cold water, place in a bowl of cold water.
Cut the cauliflower in to florets, transfer to baking dish.
Drizzle with olive oil, crack over pink salt and black pepper. Toss well, ensure even coating.
Roast uncovered (pop on a 25 minute timer).
Warm stock in a pot
Add a generous glug of olive oil, allow to warm up, add the onion then garlic to brown for 5 minutes, stirring occasionally.
The idea is for the freekeh to absorb the moisture and soften to a desired palatable consistency.
While the freekeh is simmering the cauliflower will be half cooked, remove from oven, turn florets over to cook on the other side. Return to the oven and pop on a 20 minute timer.
While the oven is hot, dry roast the almonds for ten minute
When the freekeh is cooked, stir through the butter, fine chopped parsley and roasted cauliflower
Serve with a dollop of greek yogurt, roasted almonds and a sprinkle of sumac.
