Freekeh Pilaf with Roasted Cauliflower and Garlicky Tahini Sauce

Discover Freekeh Pilaf with Roasted Cauliflower and Garlicky Tahini Sauce. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 large, tightly packed head of cauliflower, sliced into bite-sized florets ↔ Substituir
• 2 to 3 tablespoons extra-virgin olive oil ↔ Substituir
• Salt and freshly ground black pepper ↔ Substituir
• 1 tablespoon extra-virgin olive oil ↔ Substituir
• ¼ cup slivered or sliced almonds ↔ Substituir
• 1 ¼ cups cracked freekeh* ↔ Substituir
• 2 cloves garlic, pressed or minced ↔ Substituir
• ½ teaspoon salt ↔ Substituir
• ¼ teaspoon cumin ↔ Substituir
• ¼ teaspoon coriander ↔ Substituir
• 3 cups plus 2 tablespoons (25 ounces) vegetable stock and/or water ↔ Substituir
• ⅓ cup tahini ↔ Substituir
• 3 tablespoons fresh lemon juice ↔ Substituir
• 2 cloves garlic, pressed or minced ↔ Substituir
• Generous pinch of red pepper flakes ↔ Substituir
• Scant ⅓ cup water ↔ Substituir
• Salt and freshly ground black pepper, to taste ↔ Substituir
• Handful fresh parsley and/or cilantro leaves, chopped ↔ Substituir
• Crumbled feta (optional, omit for a vegan dish) ↔ Substituir
• Small handful raisins ↔ Substituir
• Sprinkling of sesame seeds ↔ Substituir

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