Crispy roasted flavours, oriental spice & fresh fruitiness: Oven-roasted cauliflower with a creamy turmeric tahini sauce, topped with pomegranate seeds and fresh herbs. The combination of nutty depth, savoury spiciness & fruity freshness makes this dish particularly complex and perfect for an elegant, plant-based culinary experience.
➡ But which wine goes best with it? In this article, you’ll find out why a Riesling, Grüner Veltliner or Viognier is an excellent accompaniment. 🍷🥦
🍷 Perfect wine pairing with roasted cauliflower with turmeric tahini sauce
Why is this dish a challenge for wine pairing?
Cauliflower has a mild, slightly nutty flavour of its own, which takes on a deeper umami note when roasted. The turmeric tahini sauce adds flavour & creamy texture, while the pomegranate seeds provide sweet and sour freshness.
➡ The perfect wine must have enough acidity & fruitiness to complement the tahini sauce & roasted flavours, and enough body & structure not to be overpowered by the intense spice.
1st Riesling (dry, Germany)
✔ Why does it fit perfectly?
- Lively acidity & citrus flavours balance the creamy tahini sauce
- Delicate fruity notes (apple, peach, lime) complement the pomegranate seeds
- Light minerality brings freshness & harmony
➡ Tip: A Riesling Kabinett or dry Riesling from the Moselle is ideal.
2nd Grüner Veltliner (Wachau, Austria)
✔ Why does Grüner Veltliner work so well?
- Peppery spice & crisp freshness harmonise with the turmeric & tahini
- Light herbal notes complement the oriental flavours
- Good acid structure balances out the roasted flavours
➡ Tip: A Grüner Veltliner Smaragd from the Wachau brings even more depth.
3. viognier (Rhône, France or California)
✔ Why is Viognier an exciting alternative?
- Floral notes & subtle creaminess go well with the tahini sauce
- Light spicy notes harmonise with turmeric & roasted flavours
- Medium body ensures an elegant balance
➡ Tip: A Viognier from the Rhône Valley or California offers a wonderful combination of freshness and structure.
Gerösteter Blumenkohl mit Kurkuma-Tahini-Sauce & Granatapfelkernen
Kochutensilien
- 1 Backblech
- 1 Schneidebrett & Messer
- 1 Kleine Schüssel für die Sauce
Zutaten
Für den gerösteten Blumenkohl:
- 1 kleiner Blumenkohl
- 2 EL Olivenöl
- 1 TL Kreuzkümmel
- 1/2 TL geräuchertes Paprikapulver
- 1/2 TL Salz
- Pfeffer nach Geschmack
Für die Kurkuma-Tahini-Sauce:
- 3 EL Tahini (Sesampaste)
- 100 ml Wasser
- 1 TL Kurkuma
- 1 EL Zitronensaft
- 1/2 TL Ahornsirup
- 1 Prise Salz
Für das Topping:
- 2 EL Granatapfelkerne
- 1 TL geröstete Sesamsamen
- Frische Petersilie oder Koriander
Zubereitung
- Blumenkohl vorbereiten & rösten:Blumenkohl in Röschen teilenMit Olivenöl, Kreuzkümmel, Paprikapulver, Salz & Pfeffer vermengenBei 200°C (Ober-/Unterhitze) ca. 25 Min. goldbraun rösten
- Kurkuma-Tahini-Sauce zubereiten:Tahini, Wasser, Kurkuma, Zitronensaft & Ahornsirup verrührenMit Salz abschmecken
- Anrichten & servieren:Blumenkohl auf einem Teller anrichtenMit der Kurkuma-Tahini-Sauce beträufelnGranatapfelkerne & Sesamsamen darüberstreuenMit frischer Petersilie oder Koriander garnieren