Spiced Freekeh with Roasted Cauliflower and Turmeric-Tahini Drizzle
27 oct. 2025
Spiced Freekeh with Roasted Cauliflower and Turmeric-Tahini Drizzle
A hearty and wholesome vegetarian bowl featuring nutty freekeh, spiced roasted cauliflower, and protein-packed chickpeas, all brought together with a creamy and vibrant turmeric-tahini dressing. A perfect balanced meal for any night of the week.
There’s something deeply satisfying about a bowl that combines **warm spices**, wholesome grains, and a creamy, golden drizzle. This Spiced Freekeh with Roasted Cauliflower and Turmeric-Tahini Drizzle brings all of that and more, creating a comforting yet vibrant dish.
Each bite bursts with flavor — smoky paprika, earthy cumin, and the nutty chew of freekeh balanced by the brightness of lemon and the richness of tahini. It’s a vegetarian meal that feels indulgent without being heavy, perfect for cozy dinners or meal prepping for the week.
Let’s dive into how to make this nourishing bowl come together effortlessly.
Ingredients
- 150g freekeh
- 1 small head cauliflower (approx. 400g), cut into florets
- 1 can (400g) chickpeas, rinsed and drained
- 30ml olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 60g tahini
- 30ml fresh lemon juice
- 1/2 tsp ground turmeric
- Fresh parsley, chopped for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 200°C. On a large baking sheet, toss the cauliflower florets and chickpeas with olive oil, minced garlic, smoked paprika, cumin, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes, until the cauliflower is tender and lightly browned at the edges.
- While the vegetables are roasting, cook the freekeh. In a small pot, bring 350ml of salted water to a boil, add the freekeh, reduce heat to low, cover, and simmer for 15-20 minutes until tender and the water is absorbed.
- To make the dressing, whisk together the tahini, lemon juice, and ground turmeric in a small bowl. Gradually add 60-80ml of water while whisking continuously until you achieve a smooth, pourable consistency. Season with a pinch of salt.
- Assemble the meal by dividing the cooked freekeh between two bowls. Top with the roasted cauliflower and chickpeas, then drizzle generously with the turmeric-tahini dressing and garnish with fresh parsley.
Tips & Substitutions
- Grain swap: If you can’t find freekeh, use quinoa, farro, or brown rice for a similar texture.
- Spice it up: Add a pinch of chili flakes to the roasting mix for a gentle heat.
- Make it creamy: For extra richness, blend a spoonful of Greek yogurt into the tahini dressing.
Nutrition
Calories: 1540 per batch (serves 2)
- Fat: 30g
- Carbohydrates: 90g
- Fiber: 22g
- Protein: 25g
Related Recipe
See the original recipe: "Spiced Freekeh with Roasted Cauliflower and Turmeric-Tahini Drizzle"This wholesome bowl is proof that healthy eating doesn’t have to be dull. With its layers of flavor and texture, it’s sure to become a weeknight favorite. Give it a try, snap a photo, and share your beautiful creation — your taste buds (and followers) will thank you!
