Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce
Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce is a main course that serves 4. Watching your figure? This lacto ovo vegetarian recipe has 467 calories, 19g of protein, and 19g of fat per serving. For $2.96 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. 244 people have made this recipe and would make it again. This recipe from Cookie and Kate requires red pepper flakes, vegetable stock, cumin, and raisins. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Crispy Salmon with Tahini Yogurt Sauce, Freekeh, Zucchini and Dates, Roasted Cauliflower with Tahini Sauce, and Roasted Cauliflower in Lemon-Tahini Sauce are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 large, tightly packed head of cauliflower, sliced into bite-sized florets
¼ teaspoon coriander
¼ teaspoon cumin
Crumbled feta (optional, omit for a vegan dish)
1¼ cups cracked freekeh
2 cloves garlic, pressed or minced
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Handful fresh parsley and/or cilantro leaves, chopped
Raisins
Generous pinch of red pepper flakes
½ teaspoon salt
Salt and freshly ground black pepper
Sesame seeds
¼ cup slivered or sliced almonds
3 cups plus 2 tablespoons (25 ounces) vegetable stock and/or water
Equipment:
baking sheet
sauce pan
oven
bowl
whisk
Cooking instruction summary:
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 it's fragrant and turning golden on the edges, about 3 minutes. Add the freekeh and saut for 2 minutes, then add the garlic, cumin, coriander and salt, and saut 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 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.
Step by step:
1. 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.
2. Add the almonds and cook, stirring occasionally, until it's fragrant and turning golden on the edges, about 3 minutes.
3. Add the freekeh and saut for 2 minutes, then add the garlic, cumin, coriander and salt, and saut for 1 more minute.
4. 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.
5. 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.
6. Whisk in the water until you have a smooth, blended tahini sauce. Season generously with salt and black pepper, to taste.To assemble the individual dishes: Start with a bed of cooked freekeh and top with roasted cauliflower.
7. Drizzle tahini sauce generously over the dish and then top with a sprinkling of chopped fresh herbs, crumbled feta (optional), raisins and sesame seeds.
8. Serve immediately. Leftovers are best stored as individual components and assembled after reheating the freekeh and cauliflower.
Nutrition Information:
covered percent of daily need
