Makes 4 servings
1 cup Bluebird’s einkorn berries
3 tablespoons extra-virgin olive oil
1 medium cauliflower, cut into small flowerets
Freshly ground black pepper
3 cloves garlic, minced
Pinch red pepper flakes
1/2 cup Castelvetrano olives, pitted and chopped
1/2 cup grated Pecorino Romano
½ chopped Italian parsley
¼ cup toasted sliced almonds (optional)
Combine the einkorn in a medium saucepan with 11/2 cups of water and salt to taste and bring to a boil over medium-high heat. Simmer until tender, about 25-30 minutes. Set aside.
When the einkorn is done cooking, heat the oil in a large skillet (preferably 12-inch) over high heat. Add the cauliflower and toss to coat in the oil. Let sit without turning until cauliflower is browned on the bottom, about 6 minutes. Season with salt and pepper, stir in the garlic and red pepper flakes and cook 1 minute more.
Stir in the einkorn and any cooking liquid left in the pan, the olives and Pecorino and continue cooking until the cauliflower is tender, about 2-3 more minutes. Stir in the parsley. Finely grate the lemon zest and add along with the juice from half the lemon. Taste and add more lemon juice and salt and pepper if needed. Sprinkle with almonds if using and serve.