Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce

Ingredients (21)

• 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
• 1/4 cup slivered or sliced almonds
• 1 1/4 cups cracked freekeh*
• 2 cloves garlic, pressed or minced
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 3 cups plus 2 tablespoons (25 ounces) vegetable stock and/or water
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, pressed or minced
• Generous pinch of red pepper flakes
• Scant 1/3 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