March 24, 2020

Einkorn Cauliflower Bowl

Print Recipe
4 people


  • 1 cup Bluebird Einkorn berries
  • salt
  • 3 tablespoons olive oil extra virgin
  • 1 medium cauliflower cut into small florets
  • freshly ground black pepper
  • 3 cloves garlic minced
  • pinch red pepper flakes
  • 1/2 cup Castelvetrano olives pitted and chopped
  • 1/2 cup Pecorino Romano cheese grated
  • 1/2 cup Italian parsley chopped
  • 1 lemon
  • 1/4 cup sliced almonds toasted (optional)


  • Combine the einkorn in a medium saucepan with 1 1/2 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.