An aromatic oriental dish that harmonises perfectly with an Orange Wine from Styria
Roasted cauliflower with a nutty tahini sauce, fresh herbs and sweet and sour pomegranate seeds: this vegetarian dish brings depth, texture and a variety of flavours to the plate – and calls for an exceptional wine. An orange wine with structure and herbal spice provides the ideal balance to the earthy, nutty and fruity flavours. Roasted cauliflower with a nutty tahini sauce, fresh herbs and sweet and sour pomegranate seeds: this vegetarian dish brings depth, texture and a variety of flavours to the plate – and calls for an exceptional wine.
🥂 Ideal wine pairing: Orange wine from Styria (e.g. Sauvignon Blanc with mash fermentation)
An Orange Wine from Styria, for example from Sauvignon Blanc, is particularly full of character thanks to its mash fermentation: with herbal spice, ripe fruit flavours, lively acidity and fine tannins. These characteristics go perfectly with the roasted flavour of the cauliflower and the creamy, sesame-accented tahini sauce. The phenolic structure of the wine easily takes on the earthy depth of the vegetables and the light sweetness of the pomegranate seeds, while the acidity provides freshness and elegantly combines the flavours.
🍷 Further suitable wine recommendations
1. Ribolla Gialla Orange Wine – Friuli Venezia Giulia IGT (Italy) This classic macerated orange wine from northern Italy is characterised by dried herbs, orange peel and a distinctive tannin structure. Its tart elegance emphasises the nutty depth of the tahini sauce and contrasts pleasantly with the fruity pomegranate seeds.
2. Pinot Gris Orange – Baden QbA (Germany) A mash-fermented Pinot Gris with soft tannins, ripe pear, rosehip and spice. Ideal with the warm, autumnal flavour of cauliflower, without overpowering the dish. Particularly harmonious in combination with fresh parsley and coriander.
3. Malvasia di Candia Orange – Emilia IGT (Italy) With a pronounced floral and almond-like aroma, this wine is a real food-pairing star. Its creamy texture makes it the ideal partner for tahini and baked vegetables – complex and wonderfully drinkable.
4. Muscat Orange – Vin de France (France) A macerated Muscat surprises with floral expressiveness and spicy grip. The intense flavour goes well with oriental-inspired dishes and plays with the freshness of the pomegranate seeds.
5. Welschriesling Orange – Burgenland (Austria) The orange version of Welschriesling has apple peel, herbs and a hint of oxidative depth – ideal with roasted vegetables with roasted flavours and herbal spice.
The recipe:
Gebratener Blumenkohl mit Tahini-Sauce & Granatapfelkernen
Kochutensilien
- 1 Backblech mit Backpapier
- 1 Messer & Schneidebrett
- 1 Rührschüssel
- 1 kleiner Mixbecher für Sauce
Zutaten
Für den Blumenkohl:
- 1 kleiner Blumenkohl in Röschen geteilt
- 2 EL Olivenöl
- 1 TL geräuchertes Paprikapulver
- Salz & Pfeffer
Für die Tahini-Sauce:
- 2 EL Tahini Sesampaste
- Saft ½ Zitrone
- 1 Knoblauchzehe fein gerieben
- 3 –4 EL Wasser
- Salz nach Geschmack
Toppings:
- 2 EL Granatapfelkerne
- 1 EL gehackte frische Minze oder Petersilie
- Schwarzer Sesam optional
Zubereitung
Blumenkohl rösten
- Backofen auf 200 °C vorheizen.
- Blumenkohl mit Olivenöl, Paprikapulver, Salz & Pfeffer vermengen und auf ein Backblech geben.
- Ca. 25 Minuten rösten, bis die Röschen goldbraun sind.
Tahini-Sauce zubereiten
- Alle Zutaten in einem Schälchen verrühren, ggf. mit Wasser verdünnen bis cremig-flüssig.
- Mit Salz abschmecken.
Anrichten
- Blumenkohl auf Tellern verteilen, mit Tahini-Sauce beträufeln.
- Mit Granatapfelkernen, Kräutern und Sesam bestreuen.
Empfohlene Beilagen
- Fladenbrot mit Kreuzkümmel
- Bulgur-Salat mit Minze
- Hummus oder Baba Ghanoush
