From Cookie and Kate
Freekeh Pilaf with Roasted Cauliflower and Garlicky Tahini Sauce
- Time
- 45 min
- Makes
- 2
- Ingredients
- 21
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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
Nutrition
- Calories
- 688 calories
- Fat
- 39.9 g
- Fiber
- 17.5 g
- Sugar
- 10 g
- Sodium
- 871 mg
- Protein
- 23.3 g
- Trans fat
- 0 g
- Cholesterol
- 8.3 mg
- Carbohydrate
- 69.2 g
- Saturated fat
- 6.4 g
As published by Cookie and Kate.
The method
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