Roasted Cauliflower on Cottage Cheese Cream

Ingredients

• 1 cauliflower (400 g)
• 4 tbsp olive oil
• 0.25 tsp cayenne pepper
• 0.5 tsp smoked paprika powder
• 0.5 tsp turmeric powder
• 0.25 tsp ground cumin
• Salt
• Pepper
• 0.5 lemon
• 200 g cottage cheese
• 2 tbsp tahini (15 g)
• 1 tsp Honey
• 0.5 bunch Parsley (10 g)
• 0.5 pomegranate

Instructions

1. 1.

   Clean and wash cauliflower, parboil in boiling water for about 3 minutes. Meanwhile combine olive oil, cayenne pepper, paprika powder, turmeric, cumin, salt, and pepper into a marinade.

2. 2.

   Remove cauliflower from water, let it drain briefly, place on parchment-lined baking sheet. Brush with the marinade. Roast at 200 °C (fan 180 °C; gas: level 2–3) for about 30 minutes.

3. 3.

   In the meantime squeeze lemon juice and blend with cottage cheese, tahini, and honey until smooth. Wash parsley, dry, strip leaves, and chop. Remove seeds from pomegranate.

4. 4.

   Serve cottage cheese cream in a bowl topped with roasted cauliflower. Garnish with parsley and pomegranate seeds.