Roasted Whole Cauliflower with Tomato, Zucchini & Cashew Cream Tzatziki
1 cauliflower head
2 lemons, juiced
2 tbsp sumac
1 tbsp cumin powder
2 garlic cloves
1 tsp curry powder
2 tomatoes, cut into wedges.
2 zucchini, chopped into bite sized
1 red onion, chopped into
1 handful fresh cilantro (coriander)
For the cashew cream tzatziki:
2 cups raw cashews
salt and pepper to taste
Preheat the oven to 200°C
For the cashew cream:
Cover two cups of raw cashews with water and soak for four hours. Drain the water from the cashews. Place the soaked cashews into a blender. Add the juice of one lemon, two cups of water and two garlic cloves, then puree to a cream. Divide the cashew cream evenly into two bowls.
For the tzatziki:
Place the grated cucumbers into a bowl of cashew cream, add salt and pepper to taste and stir well. Squeeze over the juice of half a lemon, add salt and pepper to taste and set aside.
For the roast cauliflower:
Add to the other bowl of cashew cream, 2 tbsp of sumac, 1 tbsp of cumin powder, 1 tsp of curry powder and salt and pepper to taste. Add the lemon zest and juice to the cream. Whisk to mix the ingredients well. Place the cauliflower, head first into the bowl of seasoned cashew cream. Coat the cauliflower with the cashew cream. Then let sit to marinate.
On a baking tray lined with baking paper, place the marinated cauliflower, head facing up, onto the tray. Pour the seasoned cashew cream over the cauliflower, then place the tomatoes, zucchini and onions onto the tray around the base of the cauliflower. Sprinkle them with salt and pepper to taste and place into a preheated 200°C/400°F oven. Roast for 30 minutes.
Remove from the oven, place the roasted cauliflower in a dish or platter with the roasted tomatoes, zucchini and onions. Garnish with fresh cilantro and accompany with the cashew tzatziki.
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