Roasted Cauliflower, Freekeh Pilaf and Garlicky Tahini Sauce

Roasted Cauliflower, Freekeh Pilaf and Garlicky Tahini Sauce

  • Daana Category
  • Quick and easy
Cuisine
Mediterranean
Take our word for it - this will become your new favourite comfort meal!
Allergens Wheat
Time 30 min
From The Garden
Type Vegan

Nutritional Values

ENERGY260 kJ
PROTEIN5.6 g
FAT7.0 g
SAT FAT1.0 g
CARB24.6 g
SUGAR1.4 g
SODIUM366 mg

What We Send

Cauliflower
Minced Garlic
Freekeh
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Daana's Pantry Spice Mix for Freekeh Pilaf
Vegetable Stock
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Daana's Pantry Mixed Nuts, raisins and sesame seeds for Pilaf
Coriander
Parsley
Garlic Tahini

What You'll Require

Olive Oil 2 to 3 tbsp
Salt
Pepper

Utensils

  • 1 x Baking sheet
  • 1 x Heavy bottom pan
  • Serving Plate

Pre Preparation

1

 Pre - heat oven to 220 degree Celsius 
 

2

 Wash and drain cauliflower 
 

Cooking

Roasting Cauliflower
1

Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil. 
 

2

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
1

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. 
 

2

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. 
 

3

Drain off any excess liquid, cover and set aside for 5 minutes. Fluff with a fork and season with salt and pepper to taste
 

Roasted Cauliflower, Freekeh Pilaf and Garlicky Tahini Sauce

To Serve

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.

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