Romanesco cauliflower, apple and freekeh with horseradish and dill
Serves 4
Easy
Total time:
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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- 100g freekeh
- 1 (around 500g) romanesco cauliflowerhalved, broken into florets and stalk reserved
- olive oil
- 1 Pink Lady applefinely sliced
- small bunch dillleaves picked
Dressing
- 100g cauliflower stalk
- 2 tbsp yogurt
- chopped to make 1 tbsp dill
- 1-2 tbsp fresh horseradish or horseradish saucegrated
- 1/2 lemonjuiced
Nutrition: per serving
- kcal199low
- fat4.8g
- saturates0.9g
- carbs28.2g
- sugars8.7g
- fibre4.2g
- protein8.6g
- salt0.1glow
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.
