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Roasted Cauliflower & Freekeh Bowl with Tahini Dressing
Roasted cauliflower and tender freekeh in a bowl, finished with tahini, lemon juice, garlic, olive oil and water dressing.
- 400 g cauliflower florets
- 100 g freekeh
- 40 g tahini
- 1 whole lemon
- 2 whole garlic clove
- 150 g cherry tomatoes
- 150 g cucumber
- 20 g fresh parsley
- 60 ml olive oil
- 3 g sea salt
- 2 g black pepper
- 250 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Toss cauliflower florets with 30ml olive oil, 1.5g salt, and black pepper. Spread on a baking tray and roast for 25 minutes until golden and crispy.
- Step 2
Meanwhile, rinse freekeh and cook in 250ml water with a pinch of salt for 20 minutes until tender and liquid is absorbed.
- Step 3
For the tahini dressing: whisk together tahini, juice of 1 lemon, 2 minced garlic cloves, 30ml olive oil, 60ml water, and 1.5g salt until smooth and pourable. Adjust consistency with more water if needed.
- Step 4
Dice cucumber and halve cherry tomatoes. Chop fresh parsley.
- Step 5
Divide cooked freekeh between two bowls. Top with roasted cauliflower, fresh vegetables, and parsley. Drizzle generously with tahini dressing and serve immediately.
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