Romanesco cauliflower, apple and freekeh with horseradish and dill

Name: Romanesco cauliflower, apple and freekeh with horseradish and dill
Total time: 45 min
Yield: serves 4
Ingredients: freekeh 100g; romanesco cauliflower 1 (around 500g), halved, broken into florets and stalk reserved; olive oil; Pink Lady apple 1, finely sliced; dill small bunch, leaves picked; cauliflower stalk 100g; yogurt 2 tbsp; dill chopped to make 1 tbsp; fresh horseradish or horseradish sauce 1-2 tbsp, grated; lemon 1/2, juiced

45 minutes
serves 4
Easy

This romanesco cauliflower recipe with pink lady apples and freekeh, dressed with fresh horseradish and dill, is a healthy veggie meal for the family. The cauliflower stalks are delicious, yet often they end up being discarded. Here, they’re used as part of the dressing

July 20, 2017 at 2:20 pm

Ingredients

freekeh 100g
romanesco cauliflower 1 (around 500g), halved, broken into florets and stalk reserved
olive oil
Pink Lady apple 1, finely sliced
dill small bunch, leaves picked

Dressing

cauliflower stalk 100g
yogurt 2 tbsp
dill chopped to make 1 tbsp
fresh horseradish or horseradish sauce 1-2 tbsp, grated
lemon 1/2, juiced

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6.
Step 2

Add the freekeh to a pan, season and cover with water, bring to the boil and simmer for 20-25 minutes until tender. Drain and rinse.
Step 3

Toss the cauliflower florets with 1 tbsp of oil and some seasoning, and roast on a baking tray for 10-15 minutes, tossing now and then. Cool to room temperature.
Step 4

Heat a griddle pan over a medium heat and grill the cauliflower stalk until charred all over.
Step 5

Put into a food processor with the remaining dressing ingredients and 2 tbsp of water, and whizz until it is the consistency of single cream. Season.
Step 6

To serve, toss the freekeh, apple and cauli with the dressing, and sprinkle with the dill.