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Spiced cauliflower & freekeh bake with tahini dressing

Spiced cauliflower & freekeh bake with tahini dressing

We’ve used a warming baharat seasoning to enhance this simple traybake, but ras el hanout or vadouvan spice blends also work well. 

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VegetarianHigh protein
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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Ingredients

  • ½ Essential Cauliflower (around 500g), florets and leaves broken into small pieces
  • 2 tsp Cooks' Ingredients Baharat Spice
  • tbsp oil
  • 300g pouch The Levantine Table Freekeh, Black Rice & Chickpeas
  • 60g pack Steve’s Leaves Pea Shoots, Baby Spinach & Baby Chard

Dressing

  • 100g Essential Greek Style Natural yogurt
  • tbsp tahini
  • 25g pack mint, leaves picked
  • 2 salad onions, greens and whites sliced separately
  • 1 lemon, juice

Method

  1. Preheat the oven to 200°C, gas mark 6. Arrange the cauliflower florets and leaves on a baking tray; toss through the baharat, oil and a pinch of salt. Roast for 20 minutes or until cooked through and starting to char.

  2. Meanwhile, for the dressing, put the yogurt, tahini, mint, white parts of the salad onions, lemon juice and 1-11⁄2 tbsp water in a small food processor and whizz until smooth. Season, adding a little more water if needed to give the consistency of double cream.

  3. Gently stir the freekeh mixture into the baking tray; return to the oven for 2-3 minutes to heat through. Drizzle over the dressing and sprinkle over the salad onion greens, then serve with the salad leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,236kJ/ 536kcals

Fat

28g

Saturated Fat

5.3g

Carbohydrates

47g

Sugars

12g

Fibre

13g

Protein

19g

Salt

1.2g

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