Step 1

Preheat oven to 450F.

Step 2

Roast the vegetables: Slice the cauliflower in half, then chop it into florets. Peel the onion and slice it into 1/2 to 3/4-inch slices. Cut the sweet potato into small cubes, about 1/2-inch by 1/2-inch. Mince the garlic. Place all vegetables in a large bowl and mix with the olive oil, cumin, coriander, allspice, cayenne, kosher salt, and black pepper. Line a baking sheet with parchment paper, then pour the vegetables onto the baking sheet. Roast until tender and slightly browned, about 35 minutes (no need to stir).

Step 3

Meanwhile, make the freekeh: place 3 3/4 cups water and the kosher salt in a saucepan and bring to a boil. Add the freekah and bring to a simmer, then simmer gently for 20 minutes. Let stand to steam, covered, for 5 minutes prior to serving.

Step 4

Make the lemon yogurt: Mix the Greek yogurt with lemon juice, lemon zest, 1/4 cup water, kosher salt and black pepper.

Step 5

Serve the grain bowl: Roughly chop the almonds and parsley. To serve, spoon freekah and vegetables into a bowl, and garnish with yogurt sauce, almonds and parsley.