Roasted Cauliflower in a Cashew-Tomato-Bed

This is my absolute new favorite meal. It tastes so amazingly delicious! And the best part is, that normally you can eat the left-overs the next day. The roasted cauliflower lies in a bed of a creamy, savoury cashew-tomato-mixture and is topped with a fresh lemon squeezed tahini drizzle. It is a dream! When serving for friends and family you can top it with fresh parsley and pomegranate seeds (which you can buy frozen throughout the whole year). I never really was a fan of cauliflower but since eating the cauliflower roasted, giving it the best delicate flavour, with this creamy sauce I am absolutely obsessed. Which is a good thing because the vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients

In my opinion the roasted cauliflower is enough flavour to eat alone but when serving for friends and family on a special occasion having a few sides prepared is good for hungry visitors.

I am an absolute fan of sweet potatoes. You can roast them, steam or bake them for brownies. But the classical version as baked sweet potato cubes never gets old. I finalized my spice mix after various tries and quickly prepared dinners. I could eat sweet potato to every dish but with zucchini slices it is the perfect combination. Thyme and dried tomatoes greatly enhance the flavour of these roasted veggies.

Hummus can not be missed as a side when serving roasted veggies! Hummus is my go-to-snack when being a little bit hungry. It completes every dish with its creamy texture and delicious flavours. Mixed together you have an amazing set for serving on a special occasion or when friends come over.

SERVES: 4 persons

PREPARATION TIME: 1h (+ soaking the cashews in water for about 4 hours)

COOKING TIME: 1h 30 minutes, depending on the size of the cauliflower

INGREDIENTS:

Cauliflower:

  • one cauliflower
  • olive oil, covering the cauliflower
  • salt, pinch of

Cashew Tomato Paste:

  • ginger, small thumb-size
  • 150g cashews, soaked for about 4 hours
  • dried tomatoes, about 7, depending on size
  • coconut chips,
  • canned tomatoes, 1 can
  • juice of 1 lemon
  • pinch of salt and pepper
  • garlic, 2 cloves

Roasted Veggies:

  • 2 onions
  • 2 large sweet potato
  • 2 courgettes
  • 2 cloves garlic
  • about 15 dried tomatoes
  • 1 teaspoon paprika spice
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon nutmeg
  • pinch of salt and pepper
  • 4 tablespoon of olive oil
  • thyme, a handful

Hummus:

  • 2 cans chickpeas
  • 2-3 tablespoons of tahini
  • juice of 1 lemon
  • salt and pepper, pinch of
  • 1 teaspoon paprika spice
  • basil to top

Tahini Dressing to top cauliflower:

  • plant-based milk of choice
  • tahini, 4 tablespoons
  • maple syrup, 2 tablespoons
  • juice of 1 lemon

Decoration:

  • parsley
  • pomegranate seeds

METHOD:

  1. Cut the leaves from the cauliflower and cover it with the olive oil and a little bit of salt. Put in the oven for about 1h to 1,5h.
  2. Prepare the vegetables by peeling the sweet potatoes and cutting them into chunks, slicing the onions and cutting the garlic. Put the veggies on a baking tray covered with baking parchment. Add olive oil, paprika spice, cayenne pepper, nutmeg, thyme and salt and pepper. Mix everything with your hands and put into the oven for about 40 minutes on 200°Celsius. After 20 minutes arrange the courgettes with a peeler and add them to the baking tray (mix everything together).
  3. While everything is in the oven, prepare the hummus. Put everything in a blender and spread into a bowl.
  4. When the cauliflower shows brown spots from roasting it is time to make the cashew tomato paste. Put the cashew nuts in a blend and blend until a creamy texture has been formed. Add the other ingredients (ginger and garlic chopped) and blend. Taste it and blend until satisfied.
  5. Take everything from the oven and let it cool down. Prepare the tahini dressing by putting all ingredients in a blender and blend for about a minute. Spread the paste on a huge plate, add the cauliflower and sprinkle the tahini dressing on top. Decorate with parsley and pomegranate seeds
  6. Add the dried tomatoes to the roasted veggie bowl and serve everything!

 

 

 

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