Roasted Cauliflower, Freekeh and Tahini
Ingredients
Roasted Cauliflower
-
1
large head
cauliflower
-
2 to 3
tablespoons
extra-virgin olive oil
-
to taste
salt
-
to taste
freshly ground black pepper
Freekeh Pilaf
-
1
tablespoon
extra-virgin olive oil
-
¼
cup
slivered or sliced almonds
-
1 ¼
cups
cracked freekeh
-
2
cloves
garlic
-
½
teaspoon
salt
-
¼
teaspoon
cumin
-
¼
teaspoon
coriander
-
3 ⅓
cups
vegetable stock and/or water
Garlicky Tahini Sauce
-
⅓
cup
tahini
-
3
tablespoons
fresh lemon juice
-
2
cloves
garlic
-
to taste
pinch
red pepper flakes
-
scant ⅓
cup
water
-
to taste
salt
-
to taste
freshly ground black pepper
Garnishes
-
1 handful
fresh parsley and/or cilantro leaves
-
to taste
crumbled feta (optional)
-
1 small handful
raisins
-
to taste
sesame seeds
Instructions
- Preheat the oven to 425°F.
- Toss cauliflower florets with olive oil, salt, and pepper; arrange on a baking sheet and roast for 30-35 minutes.
- In a saucepan, heat olive oil and toast almonds until golden, then add freekeh and sauté for 2 minutes.
- Add garlic, cumin, coriander, and salt; sauté for another minute.
- Pour in vegetable broth, bring to a boil, then simmer covered for 20-25 minutes until tender.
- Drain excess liquid, fluff freekeh, and season with salt and pepper.
- In a bowl, mix tahini, lemon juice, garlic, red pepper flakes, and water to make the sauce; season with salt and pepper.
- To serve, layer freekeh, roasted cauliflower, drizzle with tahini sauce, and top with herbs, feta, raisins, and sesame seeds.
Nutrition Facts (estimated)
Servings
2 to 4 servings
Calories
400
Total fat
18g
Total carbohydrates
50g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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