Roasted Cauliflower, Freekeh And Garlicky Tahini Sauce
This recipe combines the nutty flavors of roasted cauliflower and freekeh with a creamy tahini dressing, creating a deliciously wholesome dish that's both satisfying and flavorful. The roasted cauliflower adds a crispy texture and earthy taste, while the freekeh provides a hearty base that pairs perfectly with the tangy tahini dressing. A topping of fresh herbs, feta cheese (optional), sweet raisins, and crunchy sesame seeds adds layers of complexity to each forkful. Perfect for a nutritious meal that is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 1 large, tightly packed head of cauliflower, sliced into bite-sized florets
- 2 to 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- ¼ cup slivered or sliced almonds
- 1¼ cups cracked freekeh
- 2 cloves garlic, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- 3 cups plus 2 tablespoons (25 ounces) vegetable stock and/or water
- ⅓ cup tahini
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, pressed or minced
- Generous pinch of red pepper flakes
- Scant ⅓ cup water
- Handful fresh parsley and/or cilantro leaves, chopped
- Crumbled feta (optional, omit for a vegan dish)
- Raisins
- Sesame seeds
Instructions
- To roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.
- To cook the freekeh: Warm 1 tablespoon olive oil in a heavy-bottomed saucepan. Add the almonds and cook, stirring occasionally, until they’re fragrant and turning golden on the edges, about 3 minutes. Add the freekeh and sauté for 2 minutes, then add the garlic, cumin, coriander and salt, and sauté for 1 more minute. Add vegetable broth, raise the heat and bring the mixture a boil, then reduce heat to medium-low, cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until freekeh is tender to the bite, 20 to 25 minutes. Drain off any excess liquid, cover and set aside for 5 minutes. Fluff with a fork and season with salt and pepper to taste.
- To make the dressing: In a bowl, stir together the tahini, lemon juice, garlic and red pepper flakes. Whisk in the water until you have a smooth, blended tahini sauce. Season generously with salt (I added about 1/4 teaspoon) and black pepper, to taste.
- To assemble the individual dishes: Start with a bed of cooked freekeh and top with roasted cauliflower. Drizzle tahini sauce generously over the dish and then top with a sprinkling of chopped fresh herbs, crumbled feta (optional), raisins and sesame seeds. Serve immediately. Leftovers are best stored as individual components and assembled after reheating the freekeh and cauliflower.
Cook Time
30M
Prep Time
PT15M
Yield
2 to 4 servings
Nutrition
- Calories: 688 calories
- Sugar Content: 10 g
- Sodium Content: 871 mg
- Fat Content: 39.9 g
- Saturated Fat Content: 6.4 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 69.2 g
- Fiber Content: 17.5 g
- Protein Content: 23.3 g
- Cholesterol Content: 8.3 mg
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