Add the almonds and cook dry in a medium pot on medium heat, stirring occasionally, until they’re fragrant and turning golden on the edges, about 3 minutes.

Add the freekeh and sauté for 2 minutes, then add the garlic, cumin, coriander and salt, and sauté for 1 more minute.

Add vegetable broth, raise the heat and bring the mixture to a boil, then reduce heat to medium-low, cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until freekeh is tender to the bite, 20 to 25 minutes.

Drain off any excess liquid, cover and set aside for 5 minutes. Fluff with a fork and season with salt and pepper to taste.

To assemble the individual dishes: Start with a bed of cooked freekeh and top with roasted cauliflower. Drizzle tahini sauce generously over the dish and then top with a sprinkling of chopped fresh herbs, crumbled feta (optional), raisins and sesame seeds.