Freekeh pilaf with pine nuts, cauliflower and tahini sauce


I am not sure from where to start with this recipe. So much goodness for the body and soul 🙂 This could easily be your new favorite for the meatless Mondays.

Let`s start with what is freekeh?!

In short, freekeh is wheat.  It is actually young green wheat that has been toasted and cracked. It`s healthy whole grain food, much like bulgur.


If you don`t have it in the shops near you I recommend substituting it with farro or barley, or even couscous and quinoa (although with the last two I will miss the texture that freekeh has).

The whole meal might seems complicated, but it is actually just cooked separated and then assembled to serve.


Roasted cauliflower

  • 1 large, tightly packed head of cauliflower, sliced into bite-sized florets
  • 2 to 3 tablespoons extra-virgin olive oil
  • Salt and pepper

Freekeh pilaf

  • 2-3 tbsp olive oil
  • 1/2 cup raisins
  • 1 ¼ cups  freekeh
  • 1 tbsp  harissa paste
  • 1/2 cup pine nuts
  • 2 cloves garlic, pressed or minced
  • salt
  • 1/2 tsp cumin
  • 1 tsp sweet paprpika
  • 3 cups  vegetable stock and/or water

Garlicky tahini sauce

  • 1/3 cup tahini
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic, pressed or minced
  • Generous pinch of red pepper flakes
  • 1 cup yougurt
  • salt and pepper


  • Handful fresh parsley
  • Crumbled feta


  1. Toss the cauliflower in oil, salt and pepper. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.
  2. To cook the pilaf: Warm 1 tablespoon olive oil in a heavy-bottomed saucepan. Add the raisins, pine nuts and cook for about 3 minutes. Add the freekeh and sauté for 2 minutes, then add the garlic, cumin, harissa,paprika 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, 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.
  3. To make the dressing: In a bowl, stir together the tahini, yogurt, lemon juice, garlic and red pepper flakes. Whisk  until you have a smooth, blended tahini sauce. Season generously with salt  and black pepper, to taste.
  4. 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 parsley and crumbled feta , raisins and sesame seeds.

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