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Loading...This vibrant Levantine grain bowl brings together nutty cracked freekeh, harissa-spiced roasted cauliflower, and creamy whipped feta. Finished with jewel-like pomegranate seeds, toasted pistachios, and a bright lemon-tahini drizzle, it is a fast weeknight dinner that feels special. Smoky, tangy, and satisfying, it lands somewhere between a power bowl and a composed salad.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 bowls
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 26 gFat
- 7 gSaturated Fat
- 56 gCarbs
- 10 gFiber
- 9 gSugar
- 18 gProtein
- 780 mgSodium
- 720 mgPotassium
- 280 mgCalcium
- 4 mgIron
- 65 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the harissa cauliflower
- 1 large head cauliflower, cut into 1-inch florets (about 6 cups)
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
For the freekeh
- 1 cup cracked freekeh, rinsed
- 2 1/2 cups vegetable broth or water
- 1/2 teaspoon kosher salt
- 1 bay leaf
For the whipped feta
- 6 oz feta cheese, crumbled
- 1/3 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 small garlic clove, grated
- 1 tablespoon fresh lemon juice
For the lemon-tahini sauce and toppings
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, grated
- 2 to 3 tablespoons cold water
- 2 cups baby arugula
- 1/2 English cucumber, diced
- 1/2 cup pomegranate arils
- 1/3 cup shelled pistachios, toasted and chopped
- 2 tablespoons fresh mint, torn
- 2 tablespoons pomegranate molasses (optional)
Directions
- Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, harissa paste, cumin, and salt until evenly coated. Spread on a parchment-lined sheet pan in a single layer.
- Roast the cauliflower for 22 to 25 minutes, flipping once halfway through, until the edges are deeply charred and the centers are tender.
- Meanwhile, combine the rinsed freekeh, vegetable broth, salt, and bay leaf in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 22 minutes until tender with a slight chew. Drain any excess liquid and discard the bay leaf.
- Make the whipped feta: pulse the feta, Greek yogurt, olive oil, garlic, and lemon juice in a food processor until smooth and creamy, about 1 minute, scraping down the sides as needed. Add a splash of water if it looks too thick.
- Whisk the tahini, lemon juice, garlic, and a pinch of salt in a small bowl, adding water 1 tablespoon at a time until the sauce is smooth and drizzleable.
- To assemble, divide the arugula among four wide bowls and top each with a generous scoop of warm freekeh.
- Arrange the harissa cauliflower and diced cucumber over the grains, then add several dollops of whipped feta.
- Finish with pomegranate arils, toasted pistachios, torn mint, a generous drizzle of lemon-tahini sauce, and a thin thread of pomegranate molasses if using. Serve immediately.
Cook’s Notes
- Use cracked freekeh for the fastest cooking time; whole-grain freekeh needs an overnight soak and 40 to 45 minutes of simmering.
- For a milder spice level, swap harissa paste for 1 tablespoon smoked paprika plus 1 teaspoon tomato paste and a pinch of cayenne.
- The whipped feta can be made up to 3 days ahead and stored covered in the refrigerator; bring to room temperature before serving.
- Add a soft-boiled egg or a handful of crispy roasted chickpeas if you want extra protein and crunch.
- Substitute bulgur, farro, or barley if freekeh is hard to find, adjusting the simmer time to the package directions.
