Roasted Cauliflower Freekeh Pilaf
This Middle Eastern-inspired pilaf combines nutty cracked freekeh with caramelized roasted cauliflower and a creamy garlicky tahini sauce. Garnished with fresh herbs, sweet raisins, and crunchy almonds, it is a healthy whole-grain meal perfect for a flavorful vegan dinner.
Instructions
- 1
Preheat oven to 425°F. Toss cauliflower (1 head) florets with extra-virgin olive oil (3 tbsp), salt (0.5 tsp), and black pepper (0.5 tsp) on a rimmed baking sheet. Roast for 30 to 35 minutes until golden and charred on the edges.
- 2
In a heavy saucepan, warm extra-virgin olive oil (1 tbsp). Sauté slivered almonds (0.25 cup) for about 3 minutes until fragrant and golden.
- 3
Stir in cracked freekah (1.25 cup), garlic cloves (2 clove), salt (0.5 tsp), cumin ground (0.25 tsp), and coriander ground (0.25 tsp). Toast for 1 minute. Add vegetable stock (3 cup), bring to a boil, then cover and simmer on low for 20 to 25 minutes until tender.
- 4
Drain any excess liquid, cover the pot, and let steam for 5 minutes. Fluff with a fork.
- 5
Whisk tahini (0.33 cup), lemon juice (3 tbsp), garlic cloves (2 clove), red pepper flakes (1 pinch), and water (0.33 cup) in a bowl until smooth. Season with salt (1 pinch) and black pepper (1 pinch) to taste.
- 6
Serve the roasted cauliflower over the freekeh pilaf. Drizzle with tahini dressing and top with fresh parsley (1 handful), vegan feta cheese (0.25 cup), raisins (1 handful), and sesame seeds (1 sprinkle).
Nutrition Facts
Per portion