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.
Ingredients
1 cauliflower
Olive oil
½ cup puy lentils
½ cup freekeh
1 onion
1 red chilli
Vegetable stock
powder
Salt Ground black
pepper
Ground cumin
1 pomegranate's
seeds
Fresh coriander
Tahini sauce
1 lemon's juice
3 tbsp tahini
Fresh coriander
3 tbsp water
Method
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!
Your VegHog
I had freekeh salad today for lunch, have you tried the M&S's one, Palestinian, I can only find it in a big M&S though , lovely staff
ReplyDeleteI've also tried the M&S freekeh, but for this one I used a different brand. They're both so good!
DeleteIts amazing how roasting cauliflower completely transforms its flavour.
ReplyDeleteI know, these days I totally prefer the roasted one. For so many years I didn't make it the proper way. :)
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