Roasted Cauliflower and Freekeh Recipe

Cauliflower:

1. Preheat oven to 425 degrees F. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil.

2. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet.

3. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.

Freekeh:

1. Warm 1 tablespoon olive oil in a heavy-bottomed saucepan.

2. Add the almonds and cook, stirring occasionally, for about 3 minutes or until they’re fragrant and turning golden on the edges.

3. Add the freekeh and sauté for 2 minutes, then add the garlic, cumin, coriander and salt, and sauté for 1 more minute.

4. Add vegetable broth, raise the heat and bring the mixture to a boil, then reduce heat to medium-low.

5. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 20 to 25 minutes or until freekeh is tender to the bite.

6. Drain off any excess liquid, cover and set aside for 5 minutes. Fluff with a fork and season with salt and pepper to taste.

Tahini Sauce:

1. In a bowl, stir together the tahini, lemon juice, garlic and red pepper flakes.

2. Whisk in the water until you have a smooth, blended tahini sauce.

3. Season generously with salt and black pepper to taste.

To Assemble:

1. Start with a bed of cooked freekeh and top with roasted cauliflower.

2. Drizzle tahini sauce generously over the dish and then top with a sprinkling of chopped fresh herbs, crumbled feta (optional), raisins, and sesame seeds.

3. Serve immediately.