Roasted cauliflower with tahini yogurt sauce

Ingredients for 4 servings:

• 600 g cauliflower
• 3 tbsp rapeseed oil
• ¼ tsp Ras el Hanout, alternatively curry powder
• ½ pomegranate
• ½ bunch parsley
• 1 lemon(s), organic
• 300 g cream yogurt
• 2 tbsp tahini
• 1 tsp lemon juice
• Salt

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Cauliflower prepared differently

Preheat the oven to 200 degrees (fan oven not recommended). Clean the cauliflower and place it on a baking tray lined with baking paper. Mix the rapeseed oil with the ras el hanout, drizzle over the cauliflower and season with salt. Place a piece of baking paper on the cauliflower and fold it around the cauliflower with your hands. Tuck in the ends. Bake in the lower third of the hot oven for 40-45 minutes. In the meantime, remove the seeds from the pomegranate. Roughly chop the parsley leaves. Halve the lemon and cut into small wedges. For the tahini yogurt sauce, put the cream yogurt with tahini, salt and lemon juice in a tall container and puree until finely chopped using a hand blender. Season with salt. Remove the cauliflower from the oven and place on a platter or plate. Garnish with pomegranate seeds and parsley. Serve with lemon wedges and tahini yogurt sauce.