Freekeh pilaf with roasted cauliflower and tahini dressing. This beautiful dish is so delicious, with earthy and smokey flavors from the freekeh as well as the roasted cauliflowers. It is filling and super easy to put together for a quick last minute lunch or dinner. Let me know if you make it!
Freekeh Pilaf with Roasted Cauliflower and Tahini Dressing
Prep time:
Cook time:
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- Ingredients
- Method
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BY YASMINE IDRISS
Freekeh pilaf with roasted cauliflower and tahini dressing. This beautiful dish is so delicious, with earthy and smokey flavors from the freekeh as well as the roasted cauliflowers. It is filling and super easy to put together for a quick last minute lunch or dinner. Let me know if you make it!
Ingredients
- 250 g uncooked freekeh (or 600g cooked)
- 600 g raw cauliflower florets
- 1/4 cup green onions pesto, raw&green (optional)
- Olive oil
- 1 and 1/2 tsp Cumin powder
- Salt
- pepper
- A handful of rocket leaves
- A few mint leaves
- 3 tbpn chopped parsley, to decorate
- 3 tpsn pomegranate seeds, to decorate
Dressing
- Tahini and bitter orange molasses Enough for 2-3 dishes
- 3 tbsp tahini (45g)
- 2 tbsp plain yogurt (35g)
- 1.5-2 tsp bitter orange molasses
- Salt and pepper
- about 1 tbp water to thin the mix and whisk
Method
- 1)
Boil the freekeh using for each 1 volume of dried grains 2 and 1/4 volume of liquid.
- 2)
Drain and keep aside.
- 3)
While preparing the freekeh, coat the florets of cauliflower in 3 tsp of pesto mixed with olive oil, cumin, salt and pepper.
- 4)
Bake is an oven preheated at 200C for 10-15min until tender and golden.
- 5)
In a large wok, heat olive oil, add the 3 tsp pesto and sauté 2-3 min.
- 6)
Add the freekeh and sauté together.
- 7)
To plate, place the freekeh at the bottom and. the florets on top.
- 8)
Top with the rocket leaves.
- 9)
Drizzle with the sauce the sprinkle with the herbs and pomegranate seeds.
Notes
For 3 ppl