2 cauliflower
2 lemons
50 g butter
1 clove garlic
1/5 pot of sage
2 teaspoons ground turmeric
4 slices of rye bread
1 dl almonds
15 cress
65 g arugula
6 dl cooked large white beans (2 tetra à 380 g, rinsed)
3 tablespoons light tahini
3 tablespoons lemon juice
1 teaspoon ground cumin
2 cloves garlic
1. Preheat the oven to 175 degrees.
2. Remove the thick leaves from the cauliflower. Cut the lemons in halfs. Place the cauliflower and lemon halfs on a plate with parchment paper.
3. Peel the garlic. Mix together butter, sage, turmeric, salt and pepper to a spicy butter. Cover the cauliflower with the spicy butter and bake in the oven for about 50 minutes (or until the cauliflower is soft).
4. Meanwhile, mix the beans with tahini, lemon juice, cumin, garlic, oil and salt. Add water until your sauce has a nice consistency.
5. Cut the rye bread into smaller pieces. Fry the bread crispy in a pan with oil together with the almonds on medium heat.
6. Remove the cauliflower from the oven. Spread the tahini sauce on a plate, add the cauliflower, top with rye croutons, roasted almonds, cress, arugula and half a lemon.