Freekeh Pilaf with Roasted Cauliflower and Tahini Dressing
Freekeh pilaf with roasted cauliflower and tahini dressing. This beautiful dish is so delicious, with earthy and Smokey flavors
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Cooking tools:
- Wok
- Oven
- Baking sheet
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Serving platter
Ingredients
- 250 g uncooked freekeh (or 600g cooked)
- 600 g raw cauliflower florets
- 1/4 cup green onions pesto, raw&green (optional)
- Olive oil
- 1 and 1/2 tsp Cumin powder
- Salt
- pepper
- A handful of rocket leaves
- A few mint leaves
- 3 tbpn chopped parsley, to decorate
- 3 tpsn pomegranate seeds, to decorate
- Tahini and bitter orange molasses Enough for 2-3 dishes
- 3 tbsp tahini (45g)
- 2 tbsp plain yogurt (35g)
- 1 1/2-2 tsp bitter orange molasses
- about 1 tbp water to thin the mix and whisk
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