Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Roasted Cauliflower & Freekeh Salad
with Lemon-Yogurt Sauce & Spiced Tahini Dressing
50 MIN
2 Servings
From the Test Kitchen
One of our favorite ways to turn cauliflower into a hearty centerpiece is by roasting thick slices until nutty-sweet (or making "steaks"). For this Middle Eastern-inspired dish, we’re pairing roasted cauliflower with a salad of crisp cucumber, sweet dates, and freekeh—a type of wheat harvested young and toasted. To bring it all together, we’re serving the salad over a layer of lemony yogurt and finished it with a drizzle of tahini dressing seasoned with traditional spices. (Chefs, your cauliflower may be a white, green, orange, or purple variety.)
Get Cooking-
NutritionPER SERVING
-
Calories710 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
- ¾ cup Cracked Freekeh
- ½ cup Plain Greek Yogurt
- 2 cloves Garlic
- 1 head Cauliflower
- 1 Lemon
- 2 Tbsps Roasted Almonds
- 2 Tbsps Tahini
- 1 oz Medjool Dates
- 1 Persian Cucumber
- 1 bunch Parsley
-
1 Tbsp Tahini Dressing Spice Blend (Za'atar & Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the cauliflower:
Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the cauliflower. Cut off and discard the stem end and leaves of the cauliflower; cut the head into 1-inch-thick slices (keeping them as intact as possible). Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; gently turn to coat. Arrange in a single, even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork.
2
Cook the freekeh:
While the cauliflower roasts, add the freekeh to the pot of boiling water. Cook, uncovered, 22 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
3
Prepare the remaining ingredients:
While the freekeh cooks, wash and dry the remaining fresh produce. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the cucumber into rounds. Pit and roughly chop the dates. Roughly chop the almonds. Roughly chop the parsley leaves and stems.
4
Make the tahini dressing:
While the freekeh continues to cook, in a bowl, combine the tahini, spice blend, the juice of 1 lemon wedge, 3 tablespoons of water, and 2 tablespoons of olive oil. Whisk until smooth. Season with salt and pepper to taste.
5
Make the yogurt sauce:
While the freekeh continues to cook, in a bowl, combine the yogurt, lemon zest, the juice of 1 lemon wedge, as much of the garlic paste as you'd like, and 1 teaspoon of olive oil. Season with salt and pepper to taste.
6
Finish the freekeh & plate your dish:
To the pot of cooked freekeh, add the cucumber, dates, almonds, half the parsley, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper to taste. Divide the yogurt sauce between 2 dishes; spread into a thin layer. Top with the finished freekeh and roasted cauliflower. Garnish with half the tahini dressing and the remaining parsley. Serve with the remaining tahini dressing on the side. Enjoy!
1
Prepare & roast the cauliflower:
Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the cauliflower. Cut off and discard the stem end and leaves of the cauliflower; cut the head into 1-inch-thick slices (keeping them as intact as possible). Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; gently turn to coat. Arrange in a single, even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork.
2
Cook the freekeh:
While the cauliflower roasts, add the freekeh to the pot of boiling water. Cook, uncovered, 22 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
3
Prepare the remaining ingredients:
While the freekeh cooks, wash and dry the remaining fresh produce. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the cucumber into rounds. Pit and roughly chop the dates. Roughly chop the almonds. Roughly chop the parsley leaves and stems.
4
Make the tahini dressing:
While the freekeh continues to cook, in a bowl, combine the tahini, spice blend, the juice of 1 lemon wedge, 3 tablespoons of water, and 2 tablespoons of olive oil. Whisk until smooth. Season with salt and pepper to taste.
5
Make the yogurt sauce:
While the freekeh continues to cook, in a bowl, combine the yogurt, lemon zest, the juice of 1 lemon wedge, as much of the garlic paste as you'd like, and 1 teaspoon of olive oil. Season with salt and pepper to taste.
6
Finish the freekeh & plate your dish:
To the pot of cooked freekeh, add the cucumber, dates, almonds, half the parsley, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper to taste. Divide the yogurt sauce between 2 dishes; spread into a thin layer. Top with the finished freekeh and roasted cauliflower. Garnish with half the tahini dressing and the remaining parsley. Serve with the remaining tahini dressing on the side. Enjoy!
Tips from Home Chefs