A hearty and nutritious vegan bowl featuring smoky roasted cauliflower and nutty freekeh, all brought together with a creamy, vibrant tahini and fresh herb dressing. A perfect balanced meal.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 150g cracked freekeh
- 1 small head of cauliflower (approx. 500g)
- 30ml olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 45g tahini
- 1 lemon
- 1 clove garlic
- 15g fresh parsley
- 10g fresh mint
- 50g pomegranate seeds
- Salt and black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. On a baking tray, toss the cauliflower florets with 15ml of olive oil, cumin, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender and lightly charred at the edges.
- 2.While the cauliflower roasts, rinse the freekeh. Add it to a saucepan with 375ml of water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15-20 minutes until all the water is absorbed.
- 3.To make the dressing, whisk the tahini, the juice of the lemon, minced garlic, and the remaining 15ml of olive oil in a small bowl. Slowly whisk in 2-4 tablespoons of cold water until you achieve a smooth, pourable consistency. Season with a pinch of salt.
- 4.Finely chop the fresh parsley and mint. Once the freekeh is cooked, fluff it with a fork and stir in most of the chopped herbs.
- 5.To serve, divide the herbed freekeh between two bowls. Top with the roasted cauliflower, drizzle generously with the tahini dressing, and garnish with the pomegranate seeds and remaining fresh herbs.
Nährwertinformationen
Warum dieses Rezept
This dish is a nutritional powerhouse, rich in plant-based protein and fiber from freekeh to support digestion and satiety. Roasted cauliflower provides essential vitamins, while the tahini drizzle adds healthy fats and calcium for a well-rounded meal.
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