Roasted Cauliflower with Freekeh Tabouli and Black Garlic Yoghurt
Roasted Cauliflower with Freekeh Tabouli & Black Garlic Yoghurt
Ingredients: (Serves 4)
1 Cauliflower, cut into 8 wedges
2 Teaspoons ground turmeric
1 Tablespoon cumin seeds
2 Tablespoons olive oil, plus 2 tablespoons extra
Pinch of salt
100g Freekeh
1 Bunch coriander
1 Lemon, zested then juiced
2 Tablespoons Garlicious black garlic paste
2/3 Cup Greek yoghurt
2 teaspoons Dijon mustard
1 Teaspoon Garlicious black garlic powder
1 Bunch parsley
200g Baby cucumbers, thinly sliced
½ Red onion, thinly sliced
¼ Cup currants
½ cup roasted almonds, finely chopped
Method:
Preheat oven to 200C. Place cauliflower onto a lined baking tray. Coat in turmeric, cumin seeds, two tablespoons olive oil and a pinch of salt. Massage into cauliflower, then transfer to oven and roast for 30-35 minutes or until a deep golden brown.
Meanwhile, bring a large saucepan of water to the boil. Add freekeh and boil for 15-18 minutes or until tender. Drain in a colander and set aside.
Meanwhile, combine half the coriander, lemon zest, black garlic paste, yoghurt and Dijon mustard in a small food processor. Blitz until smooth.
Squeeze lemon juice into a large bowl with the extra two tablespoons olive oil and the black garlic powder. Add parsley, remaining coriander, baby cucumbers, red onion, currants and almonds. Toss to coat.
Spread black garlic yoghurt over a large serving platter. Top with freekeh tabouli and roasted cauliflower then serve.
Ingredients: (Serves 4)
1 Cauliflower, cut into 8 wedges
2 Teaspoons ground turmeric
1 Tablespoon cumin seeds
2 Tablespoons olive oil, plus 2 tablespoons extra
Pinch of salt
100g Freekeh
1 Bunch coriander
1 Lemon, zested then juiced
2 Tablespoons Garlicious black garlic paste
2/3 Cup Greek yoghurt
2 teaspoons Dijon mustard
1 Teaspoon Garlicious black garlic powder
1 Bunch parsley
200g Baby cucumbers, thinly sliced
½ Red onion, thinly sliced
¼ Cup currants
½ cup roasted almonds, finely chopped
Method:
Preheat oven to 200C. Place cauliflower onto a lined baking tray. Coat in turmeric, cumin seeds, two tablespoons olive oil and a pinch of salt. Massage into cauliflower, then transfer to oven and roast for 30-35 minutes or until a deep golden brown.
Meanwhile, bring a large saucepan of water to the boil. Add freekeh and boil for 15-18 minutes or until tender. Drain in a colander and set aside.
Meanwhile, combine half the coriander, lemon zest, black garlic paste, yoghurt and Dijon mustard in a small food processor. Blitz until smooth.
Squeeze lemon juice into a large bowl with the extra two tablespoons olive oil and the black garlic powder. Add parsley, remaining coriander, baby cucumbers, red onion, currants and almonds. Toss to coat.
Spread black garlic yoghurt over a large serving platter. Top with freekeh tabouli and roasted cauliflower then serve.