Our cauliflower tahini cream with oyster mushrooms paired with the delicate, spicy-sweet aroma of Anise takes you on an Arabic adventure.
Preheat the oven to 200°C (top and bottom heat, recommended) or 180°C (fan oven). Wash the cauliflower, cut in half and break into florets with your hands. Peel the garlic.
Mix olive oil, smoked paprika powder and salt in a large bowl. Marinate the cauliflower florets and garlic in it. Put the cauliflower and garlic on a baking tray covered with baking paper and roast in the oven for about 15 minutes.
Meanwhile, clean the oyster mushrooms. Heat oil in a pan, add the oyster mushrooms and paprika powder and fry over high heat until crispy. Then season with salt.
Put the cauliflower and garlic from the oven into a pot, pour in water and cook them for a short time. Remove from the stove, add the tahini and blend with a hand blender until finely creamy. Season with salt and pepper.
Harvest Anise leaves. Enjoy the cauliflower tahini cream with fresh Anise and crispy oyster mushrooms.
Recipe provided by the cooking app KptnCook.