Roasted Cauliflower, Freekeh, and Garlicky Tahini Sauce

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

• Freekeh

  Bob's Red Mill

  1 ¼ cup or 230g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Salt

  Table

  ½ tsp or 3g

• Vegetable Broth

  From bouillons. Low sodium

  25 oz or 709g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ⅓ cup or 80g

• Lemon juice

  Raw

  3 tbsp or 45g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 425°F. Cut the cauliflower into bite-size florets, toss with enough olive oil to lightly coat, and season with salt and pepper. Arrange on a rimmed baking sheet in a single layer and roast until deeply golden on the edges, 30 to 35 minutes, tossing halfway.
2. Meanwhile, warm 1 tablespoon olive oil in a heavy-bottomed saucepan over medium heat. Add sliced almonds and cook, stirring, until fragrant and lightly golden, about 3 minutes.
3. Stir in the freekeh and cook 2 minutes. Add minced garlic, cumin, coriander, and salt; cook 1 minute more.
4. Pour in the vegetable broth, bring to a boil, then reduce to a gentle simmer. Cover and cook, stirring occasionally, until freekeh is tender, 20 to 25 minutes. If excess liquid remains, drain, then cover off heat for 5 minutes. Fluff and season to taste with salt and pepper.
5. In a bowl, whisk together tahini, lemon juice, minced garlic, and red pepper flakes. Whisk in water until smooth and pourable; season to taste with salt and black pepper.
6. To serve, add a bed of freekeh to each bowl, top with roasted cauliflower, and drizzle generously with the tahini sauce. Serve warm.
7. Store leftovers as separate components; reheat the freekeh and cauliflower before assembling and adding the sauce.