Entertaining

Tandoori cauliflower with cashew yoghurt and lentil salad

Name: Tandoori cauliflower with cashew yoghurt and lentil salad recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 medium cauliflower, leaves and stalk trimmed, cut into quarters; 400g can lentils, drained, rinsed; 1 small white onion, thinly sliced; Juice of 1/2 lemon; 1 1/2 tbs extra virgin olive oil; 1 tsp ground cumin, toasted; Salad greens, to serve; 300.00g Greek-style yoghurt; 2 tbs lemon juice; 2 tbs vegetable or olive oil; 1 tsp garam masala; 1 1/2 tsp ground cumin; 1 1/4 tsp paprika; 2 garlic cloves; 30g raw cashews; 1 garlic clove, peeled; 2 tsp lemon juice; 70g raw cashews; 1/4 tsp ground cumin, toasted, plus extra to sprinkle

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Tandoori cauliflower with cashew yoghurt and lentil salad — Ben Dearnley

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by Anjum Anand

Writer

Feb 16, 2022

“There are a few elements in this dish, but they all come together quite quickly while the cauliflower is roasting. I have added roasted cumin powder to the lentils – dry roasting cumin until it is aromatic and dark brown really adds a wonderful nuttiness to this spice. I make a small pot and add pinches to so many things.” - Anjum Anand

1 medium cauliflower, leaves and stalk trimmed, cut into quarters
400g can lentils, drained, rinsed
1 small white onion, thinly sliced
Juice of 1/2 lemon
1 1/2 tbs extra virgin olive oil
1 tsp ground cumin, toasted
Salad greens, to serve

Tandoori Marinade

150g Greek-style yoghurt
2 tbs lemon juice
2 tbs vegetable or olive oil
1 tsp garam masala
1 1/2 tsp ground cumin
1 1/4 tsp paprika
2 garlic cloves
30g raw cashews

Yoghurt cashew cream

150g Greek-style yoghurt
1 garlic clove, peeled
2 tsp lemon juice
70g raw cashews
1/4 tsp ground cumin, toasted, plus extra to sprinkle

Method

1.

Preheat oven to 220°C. Line a large baking tray with baking paper.
2.

For the marinade, place all ingredients and 1 tbs water in a small food processor. Whiz until smooth. Season to taste.
3.

Coat cauliflower in marinade and place on prepared tray. Roast for 40-45 minutes until tender when pierced through the centre with a knife.
4.

Meanwhile, for the cashew yoghurt cream, place all ingredients in a small food processor and whiz until smooth. Season to taste. Set aside.
5.

Spread three-quarters of the cashew yoghurt over a serving platter. Top with the roasted cauliflower. Mix together the lentils, onion, lemon juice, olive oil and cumin, season to taste, and toss to coat. Spoon around the cauliflower. Toss the salad leaves in any remaining lentil dressing in the bowl and add to the salad. Serve with the remaining cashew yoghurt alongside.