Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Romanesco cauliflower, apple and freekeh with horseradish and dill
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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.
