Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 5milliliter olive oil cooking spray
- 2/3 cup Macro Australian whole grain freekeh
- 1 cauliflower, cut into florets, leaves reserved
- 2teaspoons ground turmeric
- 1tablespoons ground cumin
- 2 cup no-fat Greek-style yoghurt
- 2tablespoons hulled tahini
- 1 small lemon, zested, juiced
- 1tablespoons sesame seeds, toasted
- 1/4 bunch coriander, leaves picked
Nutrition per serving
1360kJ / 325Cal
1360 Kilojoules or 325 Calories
16% of daily energy intake*
Protein
22.2grams
Fat
10.3grams
Carbs
38.5grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With spiced roasted cauliflower and freekeh atop a creamy bed of tahini and yoghurt, this easy recipe is perfect for a vegetarian feast.
Method
Step 1 of 5
Preheat oven to 220℃ / 200℃ fan-forced. Spray a large baking tray with oil.
Step 2 of 5
Cook freekeh in microwave according to packet instructions.
Step 3 of 5
Meanwhile, place cauliflower florets and leaves in a large bowl. Spray lightly with oil and toss to coat. Sprinkle over turmeric and cumin. Season with pepper and toss to coat. Arrange cauliflower and leaves, in a single layer, on tray and bake for 20 minutes or until just tender. Turn cauliflower and cook for a further 10 minutes or until golden brown.
Step 4 of 5
Whisk yoghurt, tahini, zest and juice together in a medium bowl. Season with pepper.
Step 5 of 5
Divide yoghurt mixture among plates. Top with cauliflower mixture and freekeh. Sprinkle with sesame seeds and coriander leaves to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.