John Myers
Contents
show
Ingredients
Sesame dip
- 150 Turkish Yogurt
- 2 tbsp Tahini
- 2 Garlic cloves
- 1 Lime
- Salt
Oriental cauliflower
- 2 piece Parchment paper
- 1 Cauliflower
- 0,5 tsp Ras El Hanout - Moroccan spice mix
- 3 tbsp Olive oil
- 4 tbsp Pomegranate seeds
- 0,5 bunch Coriander
Instructions
Sesame dip
- Mix the yogurt with the tahini and stir until smooth. Rub in the garlic and season with lime juice and salt and let it steep in the refrigerator.
Oriental cauliflower
- Preheat the oven to 200 degrees (do not use convection). Line a baking sheet with parchment paper and place the cleaned cauliflower in the middle. Mix the olive oil with the Ras-el-Hanout and brush the cauliflower with it and then salt the cauliflower.
- Now crumple up the second piece of baking paper and wet it under running cold water and squeeze it out well and then fold loosely around the cauliflower whipping and the lower ends under the cauliflower, then bake the cauliflower in the lower third for 40 - 45 minutes,
- Then take the cauliflower out of the baking paper and serve, then sprinkle with coriander and pomegranate seeds and serve with the sesame topp.
