Silvaner Réserve

Ingredients

• 1Cauliflower (large)
• 3 tbspOlive oil
• 3 tbspTahini
• 1Lemon
• 80 gHazelnuts
• 1Pomegranate
• Salt, pepper, cumin

Preparation

1. 1Clean the cauliflower and rub with oil, salt, pepper, and a little cumin.
2. 2Roast in the oven at 200°C for approximately 35-45 minutes, until tender and browned on the outside.
3. 3For the sauce, whisk together the tahini, lemon juice, a splash of water, salt, and pepper until smooth.
4. 4Dry-roast the hazelnuts in a pan and chop coarsely; deseed the pomegranate.
5. 5Drizzle the cauliflower with the tahini sauce and serve garnished with hazelnuts and pomegranate seeds.