What We Send
What You'll Require
- 1 x Baking sheet
- 1 x Heavy bottom pan
- Serving Plate
Pre - heat oven to 220 degree Celsius
Wash and drain cauliflower
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 20 to 30 minutes, tossing halfway, until the florets are deeply golden on the edges.
Cooking Freekeh Pilaf
Warm 1 tablespoon olive oil in a heavy-bottomed saucepan. Add the freekeh and sauté for 2 minutes, then add the garlic, pilaf spice mix and salt, and sauté for 1 more minute.
Add vegetable stock, 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
Start with a bed of freekeh pilaf and top with roasted cauliflower.
Drizzle garlic tahini sauce, sprinkle of chopped parsley, mixed nuts, raisins and sesame seeds. Serve immediately.
Tip: Leftovers are best stored as individual components and assembled after reheating the freekeh and cauliflower.