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.
INGREDIENTS:
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
Garnishes
- Handful fresh parsley
- Crumbled feta
PREPARATION:
- 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.
- 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.
- 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.
- 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.