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- Romanesco cauliflower, apple and freekeh with horseradish and dill
Romanesco cauliflower, apple and freekeh with horseradish and dill
Published: July 20, 2017 at 2:20 PM
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Serves 4
Easy
Total time: 45 mins
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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
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Ingredients
Nutrition
-
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
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100g cauliflower stalk
-
2 tbsp yogurt
-
chopped to make 1 tbsp dill
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1-2 tbsp fresh horseradish or horseradish sauce
grated
-
1/2 lemon
juiced
Nutrition: per serving
-
kcal199
low
-
fat4.8g
-
saturates0.9g
-
carbs28.2g
-
sugars8.7g
-
fibre4.2g
-
protein8.6g
-
salt0.1g
low
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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.
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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.
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step 4
Heat a griddle pan over a medium heat and grill the cauliflower stalk until charred all over.
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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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