Name: Freekeh Pilaf with Dates and Cauliflower
Total time: PLACEHOLDER
Ingredients: 1½ cups whole freekeh; Salt and pepper; ¼ cup extra-virgin olive oil , plus extra for serving; 1 head cauliflower (2 pounds), cored and cut into ½-inch florets; 3 ounces dates , chopped (½ cup); 1 shallot , minced; 1½ teaspoons grated fresh ginger; ¼ teaspoon ground coriander; ¼ teaspoon ground cumin; ¼ cup shelled pistachio , toasted and coarsely chopped; ¼ cup chopped fresh mint; 1½ tablespoons lemon juice

Why This Recipe Works

For a pilaf that accentuated freekeh's unique flavor and chew, we paired it with pan-roasted cauliflower, warm spices and aromatics, and refreshing mint. We found that simply boiling the grain like pasta was the most foolproof cooking method to achieve a chewy, firm texture. Allowing the cauliflower to soften and brown slightly before adding the remaining ingredients to the pan was essential to creating the best flavor and texture. Studded with sweet dates and toasted pistachios, our pilaf was a hearty, healthful option for a unique side dish or satisfying lunch.

Before You Begin

We prefer the texture of whole, uncracked freekeh; cracked freekeh can be substituted, but you will need to decrease the freekeh cooking time in step 1.

Instructions

Bring 4 quarts water to boil in Dutch oven. Add freekeh and 1 tablespoon salt, return to boil, and cook until grains are tender, 30 to 45 minutes. Drain freekeh, return to now-empty pot, and cover to keep warm.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower, ½ teaspoon salt, and ¼ teaspoon pepper, cover, and cook until florets are softened and start to brown, about 5 minutes.

Remove lid and continue to cook, stirring occasionally, until florets turn spotty brown, about 10 minutes. Add remaining 2 tablespoons oil, dates, shallot, ginger, coriander, and cumin and cook, stirring frequently, until dates and shallot are softened and fragrant, about 3 minutes.

Reduce heat to low, add freekeh, and cook, stirring frequently, until heated through, about 1 minute. Off heat, stir in pistachios, mint, and lemon juice. Season with salt and pepper to taste and drizzle with extra oil. Serve.