Warm Freekeh & Roasted Cauliflower Salad with Lemon-Tahini Dressing
A hearty and nutritious vegetarian grain bowl featuring smoky freekeh, tender roasted cauliflower, and protein-rich chickpeas, all brought together with a creamy lemon-tahini dressing. A perfect balanced meal for a satisfying lunch or light dinner.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1260 calories
$4 per serving
$40 min
2 servings
vegetarian, any cuisine
Ingredients
- 150g cracked freekeh
- 400ml water or vegetable broth
- 1 small head cauliflower (approx. 400g), cut into florets
- 1 can chickpeas (approx. 240g drained), rinsed
- 1 tablespoon (15ml) olive oil
- 50g pomegranate seeds
- 1 small bunch fresh parsley, chopped
- 2 tablespoons (30g) tahini
- 1 lemon, for juice
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking tray, toss the cauliflower florets with the olive oil, ground cumin, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized at the edges.
- 2.While the cauliflower roasts, cook the freekeh. Rinse the grain, then combine it with 400ml of water or broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.
- 3.Prepare the dressing. In a small bowl, whisk together the tahini, juice of one lemon, and the minced garlic. Gradually add 2-3 tablespoons of water, whisking continuously until you achieve a smooth, pourable consistency. Season with a pinch of salt.
- 4.Once the freekeh is cooked, fluff it with a fork. In a large serving bowl, combine the warm freekeh, roasted cauliflower, rinsed chickpeas, chopped parsley, and pomegranate seeds.
- 5.Drizzle the lemon-tahini dressing over the salad and toss gently to combine everything. Serve immediately while warm.
Nutrition Information
40g
fat
187g
carbs
49g
fiber
51g
protein
Why this recipe
This recipe is a powerhouse of plant-based nutrition, featuring fiber-rich freekeh and chickpeas for digestive health and sustained energy. Roasted cauliflower provides essential vitamins, while the tahini dressing adds healthy fats and minerals like calcium.