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Spiced cauliflower & freekeh bake with tahini dressing

Spiced cauliflower & freekeh bake with tahini dressing

By Abigail Kotze
10’ Prep time
25’ Cook time
35’ Total time
536 Calories
2 Serving

Summary

We’ve used a warming baharat seasoning to enhance this simple traybake, but ras el hanout or vadouvan spice blends also work well.
Abigail Kotze 0 Followers

Step by Step

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Step 1

Preheat the oven to 200°C, gas mark 6. Arrange the cauliflower florets and leaves on a baking tray; toss through the baharat, oil and a pinch of salt. Roast for 20 minutes or until cooked through and starting to char.
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Step 2

Meanwhile, for the dressing, put the yogurt, tahini, mint, white parts of the salad onions, lemon juice and 1-11⁄2 tbsp water in a small food processor and whizz until smooth. Season, adding a little more water if needed to give the consistency of double cream.
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Step 3

Gently stir the freekeh mixture into the baking tray; return to the oven for 2-3 minutes to heat through. Drizzle over the dressing and sprinkle over the salad onion greens, then serve with the salad leaves.

Ingredient

  • Mint
    Mint
    25 grams
  • Tahini
    Tahini
    1.5 tbsp
  • Salad onion
    Salad onion
    2
  • Cauliflower
    Cauliflower
    0.5
  • Essential greek style natural yogurt
    Essential greek style natural yogurt
    100 grams
  • Cooks' ingredients baharat spice
    Cooks' ingredients baharat spice
    2 tsp
  • Lemon juice
    Lemon juice
    1
  • Steve's leaves pea shoots, baby spinach & baby chard
    Steve's leaves pea shoots, baby spinach & baby chard
    60 grams
  • Oil
    Oil
    1.5 tbsp
  • The levantine table freekeh, black rice & chickpeas
    The levantine table freekeh, black rice & chickpeas
    300 grams
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