Baked cauliflower with curry peanut marinade

60 min.
working time


1 medium cauliflower
1 whole garlic bulb
½ tbsp. peanut butter
2 tbsp. soy sauce
1–2 tbsp lime juice
6 tbsp. BIO PLANÈTE Oil Mixture for Curry & Co
1 tbsp. rice vinegar
3 tbsp. mixture of black and light sesame seeds
3–4 tbsp. pomegranate seeds
½ bunch fresh coriander
300 g natural yogurt
Salt and pepper


First, separate the leaves of the cauliflower and wash the rest. Then cut the whole cauliflower into slices about 1.5 to 2 centimetres thick and place them on a baking sheet lined with baking paper. 

Preheat the oven to 170 degrees Celsius. We recommend top and bottom heat. 

For the marinade, add peanut butter, soy sauce, lime juice, rice vinegar and BIO PLANÈTE Oil Mixture for Curry & Co to a small bowl and whisk to a creamy consistency. Then spread the marinade on both sides of the cauliflower slices with a pastry brush and spread the sesame mixture over the marinated cauliflower. Now, let the cauliflower cook in the oven for about 30–35 minutes. 

Meanwhile, you can take care of the dip: Finely chop the fresh coriander, mix half of it with the yogurt and season the dip with salt and pepper. 

Once the cauliflower is cooked and still firm to the bite, sprinkle the remaining cilantro and pomegranate seeds over the top. Serve it afterwards best still warm with the dip. 

Bon appétit!

Used Products

O'range & Balsamic Vinegar – Two-Part Salad Dressing

250 ml

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