Roasted cauliflower with pomegranate seed dip

Ingredients for 4 servings:

• 1 large cauliflower
• 5 tbsp rapeseed oil
• 50 g almonds, chopped
• 2 cloves garlic
• ½ tsp cumin powder
• ½ tsp coriander powder
• 80 g pomegranate seeds
• 15 g mint
• 200 g cream cheese, grainy
• 125 g yogurt
• 2 tbsp tahini
• salt and pepper
• 30 g parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Bring a large pot of water to a boil, add salt and the cauliflower, stem-side up, and cook for about 5 minutes. Then remove the cauliflower from the water and drain it, preferably in a large sieve or colander. Wash the parsley, shake it dry, and chop it finely. Peel the garlic and press it through a garlic press. Mix the rapeseed oil, chopped almonds, crushed garlic, half (!) of the chopped parsley, cumin powder, and coriander powder well together. Prepare a casserole dish and place the drained cauliflower, stem-side down, in it. Now coat the cauliflower evenly with the oil, almond, and spice mixture. Place the casserole dish in the oven at 170°C (fan oven) and roast the cauliflower for about 30-40 minutes until crispy, basting with oil occasionally. While the cauliflower is roasting in the oven, prepare the dip. Cut the pomegranate in half and place the seeds in a bowl (wearing household gloves and using the sink will almost eliminate the risk of splashing and making a mess!). Finely chop the mint. Mix the cream cheese, yogurt, and tahini and season with salt and pepper to taste. Add the mint and pomegranate seeds. The dip is ready! Serve the crispy cauliflower in the casserole dish or place it on a platter. Sprinkle the remaining half of the parsley over the top and serve with the dip. A crusty baguette or a schnitzel goes well with the dish.