Olive Magazine
Romanesco, Apple, Blackened Cauliflower

Romanesco cauliflower, apple and freekeh with horseradish and dill

Published: July 20, 2017 at 2:20 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal199
fat4.8g
saturates0.9g
carbs28.2g
sugars8.7g
fibre4.2g
protein8.6g
low insalt0.1g
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Ingredients

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

Dressing

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

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