4 Servings 60 min Cook
1 Head large (6-7" dia.) Cauliflower
2 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepperr
1 Tbsp Olive Oil
1/4 Cup, sliced Almonds
5 Cup Freekeh
2 Cloves, minced Garlic
1/4 Tsp, ground Cumin
1/4 Tsp Coriander Seed
1/2 Tsp Salt
25 Oz Vegetable Broth
1/3 Cup Sesame Butter
3 Tbsp Lemon Juice
2 Cloves, minced Garlic
1/4 Tsp Crushed Red Pepperr Flakes
1/3 Cup Water
1 Dash Salt
1 Dash Pepper
To roast the cauliflower: Preheat oven to 425 degrees F.
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 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 serve immediately.
Leftovers are best stored as individual components and assembled after reheating the freekeh and cauliflower.
Recipe inspired by: http://cookieandkate.
com/2014/roasted-cauliflower-freekeh-tahini-sauce/
