Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce

Serves: 2 Save

Ingredients (21)

  • 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
  • 1/4 cup slivered or sliced almonds
  • 1 1/4 cups cracked freekeh*
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 3 cups plus 2 tablespoons (25 ounces) vegetable stock and/or water
  • 1/3 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, pressed or minced
  • Generous pinch of red pepper flakes
  • Scant 1/3 cup water
  • Salt and freshly ground black pepper, to taste
  • Handful fresh parsley and/or cilantro leaves, chopped
  • Crumbled feta (optional, omit for a vegan dish)
  • Small handful raisins
  • Sprinkling of sesame seeds

Directions

Learn how to make this recipe at Cookie and Kate