I see a lot of Cauliflower Rice recipes, and the Cauliflower rice is used as a substitute for rice of couscous, hence the name cauliflower rice or cauliflower couscous, I thought, how about using it as a vegetable (this must be a surprise – I hear you). Cutting it like rice, but using it in combination with a grain, and here we are with Freekeh with Cauliflower Rice. The looks of the dish is not particularly stunning, but there’s a lot going in, as far as flavor and texture is concerned. The dish are very rewarding, satisfying, and interesting.
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.
Freekeh is one of the superfoods, an ‘old’ grain that came back in fashion a couple of years ago, but I don’t think 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.
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.