Roasted cauliflower with hazelnut butter & parmesan crumble

Nutty, spicy, elegant – a vegetarian fall dish with depth

Wine with food stands for sophisticated combinations that bring seasonal ingredients to the fore. In this dish of roasted cauliflower, hazelnut butter and parmesan crumble, simple ingredients meet great culinary effect. Wine and food combine here to create a balanced harmony between roasted aromas, nutty spice and fine acidity.

The cauliflower is roasted in the oven until golden brown, crispy on the outside and tender on the inside. The hazelnut butter provides depth, warmth and a slightly caramelly aroma, while the Parmesan crumble adds a salty, crunchy component. This interplay of texture and flavor literally cries out for a wine with freshness, minerality and structure – like an elegant Chardonnay from Chablis.

Ideal wine pairing: Chardonnay, Chablis AOC (Bourgogne, France)

A Chardonnay, Chablis AOC is the ideal partner for this autumn vegetable dish. The wine combines freshness, precision and minerality with a delicate creaminess that perfectly absorbs the hazelnut butter. Its typical aromas of green apple, lemon, chalk and wet stone harmonize wonderfully with the nutty roasted aromas of the cauliflower and the salty depth of the Parmesan.

Thanks to its cool maturation without dominant wood, the Chablis remains clear and taut, which lends lightness to the buttery notes of the sauce. It brings tension to the combination, keeps the aromas fresh and emphasizes the individual components. The result is a subtle interplay of nut, salt, butter and lime – perfect for the fine Burgundian elegance of this white wine.

Further wine recommendations for this dish

Pinot Blanc d’Alsace AOC (Alsace, France)
This white wine brings fruit, structure and a subtle creaminess. With aromas of apple, pear and almond, it perfectly complements the hazelnut butter and cauliflower. Its moderate acidity balances the dish, while the delicate melting texture harmoniously combines the buttery and salty components. A classic all-rounder for anyone who likes things soft and balanced.

Grüner Veltliner Wachau DAC (Wachau, Austria)
With its characteristic spiciness and peppery note, this Veltliner picks up on the nutty aroma of hazelnut butter and contrasts it with freshness. Its fine herbal spice and light citrus fruit lift the dish without overpowering it. An excellent companion if you want to combine vegetarian cuisine with excitement and elegance.

Fiano di Avellino DOCG (Campania, Italy)
This Italian white wine from southern Italy is known for its nutty depth and creamy texture. It has aromas of honey, hazelnut and flowers, which combine perfectly with the roasted aromas of cauliflower. The slightly salty finish goes wonderfully with the Parmesan – a charming Mediterranean variation that makes the dish appear even warmer and rounder.

Chenin Blanc Stellenbosch WO (Stellenbosch, South Africa)
A Chenin Blanc from South Africa combines ripe fruit with fine acidity and a light creaminess. Its notes of apple, quince and vanilla meld with the buttery flavors of hazelnut butter, while the freshness structures the dish. It brings body and depth, yet remains elegant – a prime example of modern food pairing with substance.

White Rioja Reserva DOCa (Rioja, Spain)
A wood-matured Viura brings complexity, nuttiness and a gentle vanilla note into play. These aromas correspond perfectly with the hazelnut butter and Parmesan crumble. The subtle oxidative note complements the roasted flavors of the cauliflower, while the creamy body adds richness to the dish. A wine with maturity and charm, ideal for autumn evenings.

The recipe: