Summary

Ingredients

• 600 g cauliflower
• 3 tablespoon rapeseed oil
• 0.25 teaspoon ¼ Ras el Hanout, alternatively curry powder
• 0.5 ½ pomegranate
• 0.5 ½ bunch parsley
• 1 lemon (s), organic

For the sauce:

• 300 g cream yourt
• 2 tablespoon tahini
• 1 teaspoon lemon juice
• salt

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Instructions

1. Preheat the oven to 200 degrees (convection not recommended). Clean the cauliflower and place on a baking tray lined with baking paper. Mix the rapeseed oil with Ras el Hanout, drizzle over the cauliflower and season with salt. Place a piece of baking paper on top of the cauliflower and wrap your hands around the cauliflower. Hide the ends.
2. Bake in the hot oven in the lower third for 40-45 minutes.
3. In the meantime, remove the seeds from the pomegranate. Roughly chop the parsley leaves. Halve the lemon and cut into small corners.
4. For the tahini yoghurt sauce, put the cream yoghurt with the tahini, salt and lemon juice in a tall container and puree finely with a blender. Season to taste with salt.
5. Take the cauliflower out of the oven and place on a platter or plate. Serve with pomegranate seeds and parsley. Serve with lemon wedges and tahini yogurt sauce.