Recipe
whole purple cauliflower – 1 pc medium size.
Garlic – 1 whole
Yoghurt – 170 grams
Tahini sauce – 2 table spoons
Lemon juice – 1 table spoon
Salt and pepper to taste
Pomegranate – 10 grams
pine seeds – 10 grams
parsley – 3 grams
olive oil – 2 table spoons

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