Freekeh Pilaf with Roasted Cauliflower and Garlicky Tahini Sauce

Name: Freekeh Pilaf with Roasted Cauliflower and Garlicky Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 porsi
Cuisine: Indonesian
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; 1 ¼ 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; 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

This healthy Middle Eastern-inspired meal features roasted cauliflower, cracked freekeh, garlicky tahini sauce, fresh parsley and raisins. It's easily made vegan. Recipe yields two large servings or up to four smaller servings.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 1 views

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Freekeh Pilaf with Roasted Cauliflower and Garlicky Tahini Sauce

Foto: Cookie and Kate — Cookie and Kate

Ingredients

2 servings

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
1 ¼ 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
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

Steps

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 ¼ 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.