
Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce
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