Roasted Vegetables with Raisin-Caper Chimichurri
 
 
Serves 4 - 6 as a side.
Author:
Ingredients
  • 1 head cauliflower, chopped into florets (roughly two pounds)
  • 1 pound young carrots
  • 1 cup cracked freekeh
  • 2 tablespoons olive oil
  • salt & pepper
Raisin Caper Chimichurri
  • ½ cup raisins
  • ¼ cup salted button capers, drained
  • ¼ cup parsley, roughly chopped
  • ¼ cup cilantro, roughly chopped
  • ¼ cup chives, roughly chopped
  • 1 clove garlic
  • 2 tablespoons white wine vinegar
  • ¼ cup olive oil
  • salt & pepper
Instructions
  1. Preheat oven to 425 F. Toss carrots and cauliflower with olive oil and season with salt and pepper. Roast for 30 - 35 minutes.
  2. To prepare freekeh, first rinse under cold water and drain. Combine in a saucepan with 2 cups water and a dash of salt. Bring to a boil and then lower to a simmer. Allow to simmer, covered for 15 minutes. Once cooked, drain and rinse again under cold water.
  3. Plate freekeh and vegetables and drizzle with chimichurri.
Raisin Caper Chimichurri
  1. Pour boiling water over raisins and leave for 1 hour to rehydrate. Drain raisins and combine with remaining ingredients through white wine vinegar in a food processor. With the processor running, slowly pour in olive oil. Season with salt and pepper to taste.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/roasted-vegetables-with-raisin-caper-chimichurri/