Romanesco cauliflower, apple and freekeh with horseradish and dill

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

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.