Cauliflower

2 cauliflowers (each about 600 g)

2 red peppers

1 clove of garlic

75 g walnut kernels

3 tbsp olive oil

1½ tsp harissa

1 knife tip of cumin powder

Some salt

Some lemon juice

2 tbsp pomegranate seeds

Preheat the cooking space to 220 °C using the hot air mode.

Wash the cauliflowers, discarding the green leaves, and place the heads in the hardened glass dish.

Wash, quarter and deseed the red peppers. Place in the hardened glass dish, cut-side down, next to the cauliflower.

Roast in the middle shelf position at 220 °C for 15 minutes using the Power hot air with steaming mode.

Take the peppers out of the cooking space.

Roast the cauliflower for a further 9 minutes.

Carefully peel the skins off the red peppers. Finely purée the peppers together with the other ingredients up to and including the cumin. Season with salt and lemon juice to taste.

Arrange the cauliflower on a platter. Spread the muhammara over the cauliflower and sprinkle pomegranate seeds over the top.

(Pre-)heat cooking space to 220 °C with Hot air

Introduce food.

Power hot air with steaming 220 °C for 15 Mins

Removing the cooked food from the cooking space. Prepare.

Power hot air with steaming 220 °C for 9 Mins