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Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce

Cookie and Kate
  • 45 minutes
  • Serves 2 to 4

INGREDIENTS

1

large tightly packed head Cauliflower

1/4 tsp

Coriander

4 cloves

Garlic

1 handful

Parsley and/or cilantro, fresh leaves

1

Small handful Raisins

3 tbsp

Lemon juice, fresh

1/3 cup

Tahini

1

Generous pinch Red pepper flakes

1/2 tsp

Salt

2

Salt and freshly ground black pepper

1

Sprinkling Sesame seeds

3 tbsp

Olive oil, extra-virgin

1/4 cup

Almonds

1/4 tsp

Cumin

1

Feta

3 1/8 cups

Vegetable stock and/or water

1/3

Scant cup Water

1 1/4 cups

Cracked freekeh*