Roasted Cauliflower and Freekeh Salad

1. Preheat Oven and Roast Cauliflower

Preheat your oven to 425°F (220°C). Toss the cauliflower pieces with 2 tablespoons of olive oil, a pinch of salt, and some freshly ground pepper. Spread them out evenly on a baking sheet and roast in the preheated oven for about 20 minutes or until golden and slightly crispy.

2. Cook the Freekeh

While the cauliflower is roasting, bring 1½ cups of vegetable broth to a boil in a saucepan. Add ¾ cup of freekeh, reduce the heat to a simmer, cover, and cook for about 20 minutes. Fluff with a fork to separate the grains.

3. Prepare the Dressing

Combine 4 tablespoons of olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of Dijon mustard, ½ teaspoon of pepper, and ¼ teaspoon of salt in a bowl. Stir until smooth and emulsified.

4. Assemble the Salad

In a serving bowl, mix the roasted cauliflower, cooked freekeh, ½ cup of dried currants or raisins, and 1 tablespoon of finely grated lemon zest. Pour the prepared dressing over the mixture and stir well.

5. Add Fresh Mint and Serve

Add 3 tablespoons of finely chopped fresh mint to the salad just before serving. Mix to incorporate the fresh herb into the salad.