Summary

Ingredients

For the vegetables:

• 1 large cauliflower
• 5 tablespoon rapeseed oil
• 50 g almonds, chopped
• 2 cloves garlic
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ coriander powder

For the dip:

• 80 g pomeranate seeds
• 15 g mint
• 200 g cream cheese, rainier
• 125 g yourt
• 2 tablespoon tahini

Also:

• salt and pepper
• 30 g parsley

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Instructions

1. Bring the water to the boil in a large saucepan, add the salt and the cauliflower with the stalk facing up and cook for approx. 5 minutes. Then take the cauliflower out of the water and ideally let it drain in a large sieve or colander.
2. Wash the parsley, shake dry and chop finely. Peel the garlic and press it through a garlic press.
3. Mix the rapeseed oil, the chopped almonds, the pressed garlic, half (!) The chopped parsley, cumin powder and coriander powder together. Prepare a baking dish and place the drained cauliflower with the stem facing down. Now brush the cauliflower evenly with the oil and almond spice mixture.
4. Put the casserole dish in the oven at 170 ° C and roast the cauliflower until crispy for about 30 - 40 minutes, basting with oil every now and then.
5. While the cauliflower is roasting in the oven, prepare the dip. Cut the pomegranate apart and put the kernels in a bowl (with household gloves and in the sink, the risk of splashing and dirt is almost eliminated!). Chop the mint into small pieces. Mix the cream cheese, yoghurt and tahini and season with salt and pepper to taste, add the mint and pomegranate seeds. The dip is ready!
6. Serve the finished, crispy cauliflower in the baking dish or place on a platter. Sprinkle the remaining half of the parsley on top and serve with the dip.
7. A crispy baguette or a schnitzel go well with it.