We tried this recipe, which originally called for a grain called freekeh: https://cookieandkate.com/2014/roasted-cauliflower-freekeh-tahini-sauce/ Our modifications: first, we used 1 cup coarse bulgur, following proportions here: https://www.nytimes.com/2010/02/08/health/nutrition/08recipehealth.html Second, oven-roasted the cauliflower pieces and a few sliced shallots for 30 mins, following these directions: http://piglettedc.tumblr.com/post/144070024406/armenian-style-roasted-cauliflower-with-tahini Third, in the mean time, we sautéed the ¼ cup slivered almonds in a high walled stainless steel sauté pan, then added 2 cloves sliced garlic until fragrant. We then added 2 cups low-sodium chicken broth (to make vegetarian, you can use vegetable or mushroom broth instead). When the broth boiled, we added the cumin and coriander as well as the coarse bulgur. We covered and simmered for 20 mins, turned off the heat, fluffled with a fork, and then covered (leaving on the off burner) for an additional 5 mins. Fourth, for the tahini dressing we used the juice of 1 ½ lemons instead of limiting it to 3 Tbsp lemon juice and reduced the water from 1/3 cup to a scant 2 Tbsp. Finally, we omitted toppings such as raisins and sesame seeds, using only minced parsley. (Feb. 2018)
Note: We garnished with ¼ cup roasted pine nuts. We also recommend that you consider increasing the amount of bulgar to 1.5 cups (and thus 3 cups broth or water).
Cooking Adventures 