Restaurant inspiration · Our own recipe

Harissa cauliflower on lemon tahini

Name: Harissa cauliflower on lemon tahini
Total time: 40 min
Yield: 2 servings
Ingredients: 1 small cauliflower, about 600 g; 1 tsp mild harissa; 2 tbsp olive oil; 2 tbsp tahini; 100 g plain yogurt; ½ lemon; 25 g pistachios; 40 g pomegranate seeds; salt

40 min·Serves 2

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Ottolenghi’s cauliflower, pomegranate and pistachio salad inspires a warm main dish with harissa-roasted florets and lemon tahini cream.

An original WYNCH recipe idea inspired by Yotam Ottolenghi.

Ingredients

Serves 2

1 small cauliflower, about 600 g
1 tsp mild harissa
2 tbsp olive oil
2 tbsp tahini
100 g plain yogurt
½ lemon
25 g pistachios
40 g pomegranate seeds
salt

Method

Heat the oven to 220°C conventional. Break cauliflower into florets, toss with harissa, oil and salt, and roast for 25–30 minutes.
Stir tahini with yogurt, 1 tbsp lemon juice and 2–3 tbsp water until creamy. Season with salt.
Spread the cream on a plate and add cauliflower. Finish with chopped pistachios and pomegranate.

In your glass

Which wine style works?

A light Sauvignon Blanc with fresh acidity complements tahini, herbs and roasted flavours.

The inspiration

Yotam Ottolenghi · Cauliflower, pomegranate and pistachio salad. View source.

Our own adaptation, not an original restaurant recipe or a collaboration. This recipe idea has not yet been kitchen-tested. The image is AI-generated.