Magna Carta recipes

The silence of the lamps

Category: Hot appetizer

Preparation time: 60 minutes & execution time: 20 minutes

Ingredients for 4 people:

  1. 4 small Cauliflowers
  2. 200 gr. Tahini
  3. 120 gr. Coconut milk
  4. 10 ml. Natural lemon juice
  5. 5 gr. Sumac 
  6. 40 gr Season pepper Harissa
  7. 80 gr. Chimichurri sauce (green)
  8. 80 gr. Chimichurri sauce (red)
  9. 60 gr. Crumble Thyme-honey
  10. 20 gr. Viking smoked salt (Europe, Germany)
  11. Flower mix
  12. 30 ml. Grape syrup
  13. 100 gr. Season with roasted coconut & peanut


  1. Place the cauliflowers in a pot with boiling water and boil them for about 15 minutes. Then drain them and dry them on an absorbent paper.
  2. Marinate them with the chimichurri (red) sauce and harissa season pepper, salt it with the Viking smoked and bake in the oven at 180 degrees for about 20-30 minutes.
  3. For the tahini sauce: In a mixer add the roasted coconut & peanut seasoning, tahini, natural lemon juice, coconut milk and grape syrup and beat until it becomes a smooth and thick sauce.
  4. As soon as we take the cauliflowers out of the oven, season them with the sumac, the tahini sauce, the chimichurri sauce (green), the thyme-honey crumble and the flower mix and serve it out.

Special credits to Dipnoceramics CONCEPT companies for their kind equipment contribution.

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