A vibrant and nutty Middle Eastern-inspired bowl featuring smoky roasted cauliflower and a fresh, herb-infused freekeh salad, all brought together with a creamy lemon-tahini drizzle. A perfect balance of textures and flavors.
Ingredients
- 1 medium head cauliflower (approx. 500g), cut into florets
- 150g dry freekeh
- 1 small red onion, thinly sliced
- 150g cherry tomatoes, halved
- 30ml olive oil
- 5g smoked paprika (1 tsp)
- 5g ground cumin (1 tsp)
- 15g fresh parsley, chopped
- 10g fresh mint, chopped
- 60ml tahini
- 30ml fresh lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
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Instructions
- 1.Preheat your oven to 200°C. On a baking sheet, toss the cauliflower florets with 15ml of olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20-25 minutes until tender and golden-brown at the edges.
- 2.While the cauliflower is roasting, cook the freekeh according to package instructions, typically simmering in 400ml of water for 15-20 minutes. Once cooked, drain any excess liquid and set aside.
- 3.In a small bowl, prepare the dressing by whisking together the tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add 60ml of water, whisking continuously, until you achieve a smooth, pourable sauce.
- 4.In a large bowl, combine the cooked freekeh, sliced red onion, halved cherry tomatoes, chopped parsley, and chopped mint. Drizzle with the remaining 15ml of olive oil and toss gently to combine.
- 5.To serve, divide the herbed freekeh between two bowls. Top with the warm roasted cauliflower and finish with a generous drizzle of the creamy tahini dressing.
Nutrition Information
Why this recipe
This dish is a powerhouse of plant-based nutrition, rich in fiber and protein from freekeh and antioxidants from cauliflower. It provides sustained energy, supports digestive health, and offers healthy fats, making it a perfectly balanced and satisfying vegan meal.
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