Healthy Middle Eastern-inspired meal featuring roasted cauliflower, cracked freekeh, garlicky tahini sauce, fresh parsley and raisins. Easily made vegan. Recipe yields two large servings or up to four smaller servings.
Recipe adapted from Bob’s Red Mill’s freekeh pilaf (found on back of freekeh bag) and my tahini dressing.
Leftovers? Leftover tahini sauce makes a great dressing for greens. Actually, any leftover components would go great in a green salad.
*Freekeh substitutions If you can’t find freekeh, substitute your whole grain of choice for the freekeh, adjusting vegetable broth and cooking time as necessary. Farro, barley, whole wheat couscous or quinoa would make great substitutes for the freekeh.
Make it gluten free: Substitute quinoa for the freekeh, adjusting the amount of liquid (vegetable broth and/or water) and cooking time accordingly.
Make it vegan/dairy free: Skip the feta.