I absolutely love roasted cauliflower with tahini and here's another vegan dish combining these flavours. Apart from those ingredients I used puy lentils and freekeh as strong protein additions and pomegranate seeds and coriander for the freshness and vibrancy. I really liked this dish. I got inspired by the Braised cauliflower & puy lentil tabouleh recipe by Lee Watson, which is in his wonderful vegan cookbook Peace & Parsnips (p. 112-113). My dish was quite different in the end, but the inspiration was definitely there when flicking through cookbooks once again. So here comes my recipe.
½ cup puy lentils
½ cup freekeh
1 red chilli
Vegetable stock powder
Salt Ground black pepper
1 pomegranate's seeds
1 lemon's juice
3 tbsp tahini
3 tbsp water
Make the tahini sauce by mixing the ingredients and set to side.
Cut the cauliflower into florets, brush with olive oil and roast in the oven.
Cook the lentils and freekeh in water until done.
Chop the onion and the chilli into half rings. Cook the onions in olive oil until browned.
Then add the chilli, lentils, freekeh and seasoning. Also add the roasted cauliflower to the mix.
Serve with the pomegranates and tahini sauce.
Have a good weekend!