Spiced Roasted Cauliflower with Herbed Freekeh

27 ott 2025

Spiced Roasted Cauliflower with Herbed Freekeh

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.

There’s something magic about the way simple ingredients can come alive with the right balance of spice and texture. This Spiced Roasted Cauliflower with Herbed Freekeh is a bowl of warmth, color, and nourishment—all tied together by a silky lemon-tahini drizzle.

It’s the kind of recipe that feels both comforting and refreshing: smoky cauliflower meets nutty freekeh and bright herbs for a meal that’s as satisfying as it is wholesome. Whether you’re cooking for a weeknight dinner or a weekend feast, this plant-based dish is guaranteed to impress.

Let’s dive into this flavor-packed recipe that celebrates the heart of Middle Eastern-inspired cooking.

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

Instructions

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.
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.
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.
In a large bowl, combine the freekeh with sliced red onion, halved cherry tomatoes, chopped parsley, and chopped mint. Drizzle with the remaining 15ml of olive oil and toss gently to combine.
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.

Tips & Substitutions

Swap the grain: If you don’t have freekeh, try quinoa, farro, or bulgur for a similar nutty texture.
Make it extra creamy: Add a tablespoon of yogurt (plant-based or regular) to the tahini sauce for a richer drizzle.
Boost the spice: Sprinkle chili flakes or drizzle harissa oil over the top for an added kick.