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Roasted Cauliflower Quinoa Tahini Bowl

Ingredients

• 1 large, tightly packed head of cauliflower, sliced into bite-sized florets
• 2 to 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• ¼ cup slivered or sliced almonds
• 1¼ cups cracked freekeh*
• 2 cloves garlic, pressed or minced
• ½ teaspoon salt
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• 3 cups plus 2 tablespoons (25 ounces) vegetable stock and/or water
• ⅓ cup tahini
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, pressed or minced
• Generous pinch of red pepper flakes
• Scant ⅓ cup water
• Salt and freshly ground black pepper, to taste
• Handful fresh parsley and/or cilantro leaves, chopped
• Crumbled feta (optional, omit for a vegan dish)
• Small handful raisins
• Sprinkling of sesame seeds

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