Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce

Ingredients

Contains: milk, tree nuts, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large, tightly packed head of cauliflower, sliced into bite-sized florets
• 2 to 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• ¼ cup slivered or sliced almonds
• 1¼ cups cracked freekeh
• 2 cloves garlic, pressed or minced
• ½ teaspoon salt
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• 3 cups plus 2 tablespoons (25 ounces) vegetable stock and/or water
• ⅓ cup tahini
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, pressed or minced
• Generous pinch of red pepper flakes
• Scant ⅓ cup water
• Handful fresh parsley and/or cilantro leaves, chopped
• Crumbled feta (optional, omit for a vegan dish)
• Raisins
• Sesame seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toss the cauliflower florets with 2 to 3 tablespoons olive oil, salt and black pepper on a baking sheet and roast until golden and tender, about 25 minutes.

2. Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the almonds and toast, stirring, until golden, about 2 minutes. Transfer to a plate.

3. Add the freekeh to the same pan and stir for 2 minutes until toasted. Add one clove of garlic, the salt, cumin and coriander and stir for 30 seconds.

4. Pour in the vegetable stock and/or water and bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed and the freekeh is tender, about 20 minutes. Rest covered for 5 minutes, then fluff with a fork.

5. For the sauce, whisk the tahini, lemon juice, the remaining garlic, red pepper flakes and water in a bowl until smooth and pourable. Season with salt to taste.

6. Spoon the freekeh onto a platter and top with the roasted cauliflower, toasted almonds, chopped herbs, feta if using, raisins and sesame seeds.

7. Drizzle with the garlicky tahini sauce and serve warm. Leave out the feta for a vegan dish.