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Freekeh with Cauliflower Rice

I am not a person who is the first in trying new things, I am usually late, not because I don’t dare or want to try, but simply because my days are very busy and finding things to eat that I never had before, takes a little bit more time than I have. So when I stumbled on freekeh, I bought it, I tried it and I liked it; it’s crunchy, nutty, and high fiber, so you know you’re eating it and it fills you up.

Picture of Freekeh with Cauliflower Rice, top down

Freekeh is one of the superfoods, an ‘old’ grain that came back in fashion a couple of years ago, but I don’t think it became as popular as quinoa. May be because it is not as pretty as quinoa, or may be because it is a wheat and thus contains gluten, but it is nutritionally more powerful; more protein, more fiber, lower glycemic index . So for everybody who can and wants to eat gluten, try freekeh as an alternative to farro, bulgur, it is worth it.

Picture of a bowl of uncooked freekeh

For this dish, I chopped onion and red bell pepper; cooked them a little bit, added the cauliflower rice, cooked that a little bit, not too much, the cauliflower should not become mushy; it should stay a little crunchy. Then I added the cooked freekeh and added a flavor powerhouse, Sultan Papadopoulus Sea Salt, one of Beautiful Briny Sea’s artisanal products. A recipe with 5 ingredients, 6 if you include the olive oil, producing millions of flavors and textures. I like it. curious to hear what you think of freekeh.

close-up of Freekeh with Cauliflower Rice
Freekeh with Cauliflower Rice
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Freekeh with Cauliflower Rice

Author: Marinka
Freekeh, an old new grain that pairs well with cauliflower rice. A powerful, flavorful dish of only 5 ingredients, generation a lot of flavor.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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Servings: 4


  • 1 cup Greenwheat Freekeh
  • 1 head cauliflower
  • 1 tablespoon olive oil
  • 1 whole onion chopped
  • 1 whole red bell pepper chopped
  • 4 teaspoons Sultan Papadopoulos Salt
  • parsley
  • salt and pepper optional


  • Cook the freekeh according to the direction on the packaging and drain.
  • Cut the cauliflower in florettes and pulsing these in a food processor until you have a rice-like or couscous-like texture.
  • Heat the olive oil in a skillet and add the chopped onions and red bell pepper. Cook this for just a minute and then add the cauliflower. Cover and cook for approx. 8 minutes.
  • Add the cooked freekeh to the skillet and mix together and warm.
  • Season with Sultan Papadopoulos Salt and sprinkle with parsley.


Calories: 217kcal | Carbohydrates: 37g | Protein: 11g | Fat: 5g | Fiber: 7g
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