Fregula with Roasted Cauliflower, Tahini and Raisins Recipe

Yield:  6 main servings, or  12-15 appetizer servings

Ingredients:

1 medium head of cauliflower

Essential Pantry Rice Bran Oil

Fine Sea Salt to taste

ground Essential PantryTellicherry Black Pepper to taste

1 teaspoon minced garlic

1/3 cup Sesame Tahini

1/4 cup lemon juice

 2 tablespoons water

1/3 cup Extra Virgin Olive Oil

1 cup Fregula Sarda

1/2 cup Essential Pantry Golden Raisins

1/2 cup roughly chopped parsley

Preheat the oven to 400°F

Directions:

1. Cut the cauliflower into florets and cut them further into bite size pieces.  

2. Toss the cauliflower with the rice bran oil, salt and pepper. 

3. Place on a baking pan and roast cauliflower until tender and golden, about 30 minutes.

4. Mix garlic, tahini, lemon juice, water and extra virgin olive oil in a small bowl. 

5. Season with sea salt and pepper. 

6. If the sauce is a little too thick, add a little more water.  

7. Bring a large saucepan of salted water to a boil. 

8. Add the fregula and cook until al dente. 

9. Drain.  

10. In a large bowl combine fregula with the cauliflower, raisins, parsley and sauce. 

 If serving warm, transfer to a baking dish and keep warm until ready to serve.  

Can be served hot or cold.