Sumac-roasted cauliflower with spiced freekeh and pomegranate from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 113) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute farro, spelt grains, pearl barley, or quinoa for freekeh.

  • SesJB on July 24, 2023

    Delicious, I made with pearl barley and halved the amount of barley + stock. Nice for winter while cauliflower is in season.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.