Romanesco, Apple, Blackened Cauliflower

Romanesco cauliflower, apple and freekeh with horseradish and dill

  • 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



  • 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


  • 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.

Nutritional Information

  • Kcals 199
  • Fat 4.8g
  • Saturates 0.9g
  • Carbs 28.2g
  • Sugars 8.7g
  • Fibre 4.2g
  • Protein 8.6g
  • Salt 0.1g