Oyster mushrooms and Anise on cauliflower tahini cream

Our cauliflower tahini cream with oyster mushrooms paired with the delicate, spicy-sweet aroma of Anise takes you on an Arabic adventure.

 Min. |   


  • 1/2 cauliflower (280 g)
  • 50 g oyster mushrooms
  • 1/2 Seedbar Anise contained in the Seedbundle Digestive Comfort
  • 2 cloves of garlic
  • 2 tbsp tahini (sesame paste)
  • 2 tbsp olive oil
  • 500 ml water
  • 1 tbsp smoked paprika powder
  • Salt & pepper

Digestive Comfort

weeks to harvesting


per pack (3 Seedbars)

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Harvest Anise leaves. Enjoy the cauliflower tahini cream with fresh Anise and crispy oyster mushrooms.

Recipe provided by the cooking app KptnCook.

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