Crispy roasted flavours, oriental spice & fresh fruitiness: Oven-roasted cauliflower with a creamy turmeric tahini sauce, topped with pomegranate seeds and fresh herbs. The combination of nutty depth, savoury spiciness & fruity freshness makes this dish particularly complex and perfect for an elegant, plant-based culinary experience.
➡ But which wine goes best with it? In this article, you’ll find out why a Riesling, Grüner Veltliner or Viognier is an excellent accompaniment. 🍷🥦
🍷 Perfect wine pairing with roasted cauliflower with turmeric tahini sauce
Why is this dish a challenge for wine pairing?
Cauliflower has a mild, slightly nutty flavour of its own, which takes on a deeper umami note when roasted. The turmeric tahini sauce adds flavour & creamy texture, while the pomegranate seeds provide sweet and sour freshness.
➡ The perfect wine must have enough acidity & fruitiness to complement the tahini sauce & roasted flavours, and enough body & structure not to be overpowered by the intense spice.
1st Riesling (dry, Germany)
✔ Why does it fit perfectly?
- Lively acidity & citrus flavours balance the creamy tahini sauce
- Delicate fruity notes (apple, peach, lime) complement the pomegranate seeds
- Light minerality brings freshness & harmony
➡ Tip: A Riesling Kabinett or dry Riesling from the Moselle is ideal.
2nd Grüner Veltliner (Wachau, Austria)
✔ Why does Grüner Veltliner work so well?
- Peppery spice & crisp freshness harmonise with the turmeric & tahini
- Light herbal notes complement the oriental flavours
- Good acid structure balances out the roasted flavours
➡ Tip: A Grüner Veltliner Smaragd from the Wachau brings even more depth.
3. viognier (Rhône, France or California)
✔ Why is Viognier an exciting alternative?
- Floral notes & subtle creaminess go well with the tahini sauce
- Light spicy notes harmonise with turmeric & roasted flavours
- Medium body ensures an elegant balance
➡ Tip: A Viognier from the Rhône Valley or California offers a wonderful combination of freshness and structure.
Roasted cauliflower with turmeric tahini sauce & pomegranate seeds
Cooking utensils
- 1 Baking tray
- 1 Cutting board & knife
- 1 Small bowl for the sauce
Ingredients
For the roasted cauliflower:
- 1 small cauliflower
- 2 EL Olive oil
- 1 TL Cumin
- 1/2 TL smoked paprika powder
- 1/2 TL Salt
- Pepper to taste
For the turmeric tahini sauce:
- 3 EL Tahini (sesame paste)
- 100 ml Water
- 1 TL Turmeric
- 1 EL Lemon juice
- 1/2 TL Maple syrup
- 1 Pinch Salt
For the topping:
- 2 EL Pomegranate seeds
- 1 TL roasted sesame seeds
- Fresh parsley or coriander
Preparation
- Prepare & roast the cauliflower:Divide the cauliflower into floretsMix with olive oil, cumin, paprika powder, salt & pepperWith Roast at 200°C (top/bottom heat) for approx. 25 min. until golden brown
- Prepare the turmeric and tahini sauce:Mix together the tahini, water, turmeric, lemon juice & maple syrupSeason with salt to taste
- Arrange & serve:Arrange the cauliflower on a plateDrizzle with the turmeric and tahini sauceSprinkle with pomegranate seeds & sesame seedsGarnish with fresh parsley or coriander
