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–+ servings

Roasted cauliflower with tahini sauce & pomegranate seeds

A simple but sophisticated vegetarian dish: cauliflower from the oven, combined with a creamy tahini sauce, fresh herbs and sweet pomegranate seeds. Aromatic, earthy and textured - perfect with strong orange wines. Ideal for spring or fall.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main course, Vegetarian
Cuisine modern, oriental, vegetarian
Servings 2 People
Calories 420 kcal

Cooking utensils

  • 1 Baking tray with baking paper
  • 1 Knife & chopping board
  • 1 Mixing bowl
  • 1 Small blender jug for sauce

Ingredients
  

For the cauliflower:

  • 1 small cauliflower divided into florets
  • 2 Tbsp olive oil
  • 1 teaspoon smoked paprika powder
  • Salt & pepper

For the tahini sauce:

  • 2 EL Tahini Sesame paste
  • Juice ½ lemon
  • 1 Garlic clove finely grated
  • 3 -4 tablespoons water
  • Salt to taste

Toppings:

  • 2 Tbsp pomegranate seeds
  • 1 tbsp chopped fresh mint or parsley
  • Black sesame seeds optional

Preparation
 

Roasting cauliflower

  • Preheat the oven to 200 °C.
  • Mix the cauliflower with olive oil, paprika powder, salt & pepper and place on a baking tray.
  • Roast for approx. 25 minutes until the florets are golden brown.

Prepare the tahini sauce

  • Mix all the ingredients in a small bowl, dilute with water if necessary until creamy.
  • Season to taste with salt.

Sideboards

  • Arrange the cauliflower on plates, drizzle with the tahini sauce.
  • Sprinkle with pomegranate seeds, herbs and sesame seeds.

Recommended side dishes

  • Flatbread with cumin
  • Bulgur salad with mint
  • Hummus or baba ghanoush

Nutritional values per portion

Calories: 420kcalCarbohydrates: 32gProtein: 12gFat: 24g
Keyword Cauliflower, Foodpairing, Orange Wine, Pomegranate, Sauvignon Blanc, Styria, Tahini, Vegetarian
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