roast cauliflower & pork sausage freekeh pilaf
Rated 5.0 stars by 1 users
Author:
Rohan Anderson, Whole Larder Love
Servings
4
Roasting just picked cauliflower brings out that delicious nutty character which pairs well with the nutty vibe of Freekeh. A nut party if you will. I love a bit of hot spice in my food, so the heat of the chilli is very welcome, but can be omitted if desired, as too the sausage. But I like it this way. As much as I love growing my food, I can’t do it all, so I look for food grown with regenerative agricultural principles and raised as close to home as possible. Victorian produced Freekeh seems like a fair deal to me."
- Rohan Anderson
Ingredients
- 200gm Wholegrain Freekeh
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1 large cauliflower, cut into small florets
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Mount Zero Organic Extra Virgin Olive Oil
- 2.5 cups goose stock (or chicken)
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1 tsp cumin seeds
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2 onions, finely chopped
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4 garlic cloves, finely chopped
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2 large free-range pork sausages, removed from casing and broken into chunks
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1 tsp hot chilli powder
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Mount Zero Pink Lake Salt, to taste
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Freshly cracked black pepper, to taste
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½ cup almonds
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Knob of unsalted butter
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½ cup curly parsley, finely chopped
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Greek yoghurt
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Pinch of sumac
Directions
Preheat the oven to 180 degrees Celsius.
- Rinse freekeh under cold water, place in a bowl of cold water.
Transfer cauliflower florets to a baking dish and toss with olive oil, pink lake salt and black pepper.
Roast uncovered until golden in colour and softened, about 25 minutes.
Heat stock in a saucepan until just at a boil, then keep warm.
Heat a frying pan and add a generous glug of olive oil. When shimmering, add the cumin seeds and leave until they become aromatic. Don’t burn.
Add the onion and sauté for 5 minutes, stirring occasionally. Next, add in the garlic and sauté for another 1-2 minutes.
Add the sausage to the onions and garlic and cook for a further five minutes. The idea is to seal and caramelise the sausages and soften the onions and garlic.
While that’s sizzling away, strain the freekeh then add to the pan and stir to combine.
Add the stock and chilli powder, stir well and bring to the boil. Check for seasoning and add some pink lake salt or black pepper if desired. Turn the heat down for a medium simmer, pop the lid on and cook for 40 minutes or so. The idea is for the freekeh to absorb the moisture and soften to a desired palatable consistency.
While the freekeh is simmering, remove the cauliflower from the oven when it’s half cooked and 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 in a pan for ten minutes or until nicely toasted.
- 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.