Freekeh romanesco bowl with lemon cashew sauce
Prep time
Cook time
Total time
This freekeh romanesco bowl with smoky lemon cashew sauce is a delicious vegan option for lunch or dinner or anytime you want a healthy meal!
Serves: 4 servings
  • 1 cup freekeh
  • 1 head romanesco
  • romanesco leaves or 1 cup kale
  • 1 shallot, thinly sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • For the Meyer lemon cashew sauce:
  • 1 cup raw cashews soaked in water for 1 hour or up to overnight
  • 1 clove garlic, finely minced
  • ½ teaspoon smoked paprika
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon nutritional yeast
  • ½ teaspoon kosher salt
  • 1¼ cups water
  • For garnish:
  • Chopped roasted almonds
  • fresh parsley
  1. In a small saucepan bring 3 cups of water to a boil and add the freekeh and ½ teaspoon of salt. Reduce the heat to medium-low and cook for 40-45 minutes until the freekeh is tender adding more water as needed. (If you are using cracked freekeh reduce the cooking time to 20 minutes) Drain the freekeh and cool slightly.
  2. Line a baking sheet with parchment paper and pre-heat the oven to 400 degrees.
  3. Remove the outer leaves of the romanesco and cut off any tough ends. Slice the romanesco in half lengthwise, break off florets and add to the baking sheet along with the sliced shallots and reserved leaves or kale. Add the olive oil and season with salt and pepper. Roast for 20-25 minutes until the
  4. romanesco is tender and slightly golden, the leaves should be crispy.
  5. Drain the cashews and rinse well. Add the cashews to a high-speed blender or food processor along with the garlic, paprika, lemon juice, nutritional yeast, salt, and water. Process on high until smooth and creamy. Taste and add more lemon juice or salt if desired.
  6. To serve, place ½ cup of freekeh into a bowl and top with the romanesco mixture. Drizzle with the cashew sauce and top with chopped almonds and parsley.
Recipe by Scaling Back at