Name: Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 to 4 servings
Ingredients: 1 large, tightly packed head of cauliflower, sliced into bite-sized florets; 2 to 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1/4 cup slivered or sliced almonds; 1 1/4 cups cracked freekeh*; 2 cloves garlic, pressed or minced; 1/2 teaspoon salt; 1/4 teaspoon cumin; 1/4 teaspoon coriander; 3 cups plus 2 tablespoons (25 ounces) vegetable stock and/or water; 1/3 cup tahini; 3 tablespoons fresh lemon juice; 2 cloves garlic, pressed or minced; Generous pinch of red pepper flakes; Scant 1/3 cup water; Salt and freshly ground black pepper, to taste; Handful fresh parsley and/or cilantro leaves, chopped; Crumbled feta (optional, omit for a vegan dish); Small handful raisins; Sprinkling of sesame seeds