This is a simple dish that feels very luxurious because of the velvety cashew sauce. Za'atar is an aromatic Middle Eastern spice that is used as a seasoning, garnish or commonly as a dip for pita bread with olive oil. It is available at specialty food stores such as Kalustyan's, but I usually make it myself by mixing together equal parts of dried oregano, sumac, toasted white sesame seeds and cumin with Maldon salt to taste.
Yield: 4-6 Servings
1 whole cauliflower head (about 2lb), outer green leaves trimmed and cut across into 1/2" slices
canola oil, to coat
1 cup roasted unsalted cashews
2 tablespoons unsweetened coconut milk
2 tablespoons za'atar spice
1/2 cup golden raisins
kosher salt and freshly ground black pepper
Preheat the oven to 425F.
Coat the cauliflower slices with canola oil and season with salt and freshly ground black pepper. Arrange in a single layer on a sheet tray and roast for about 30-40 minutes, flipping halfway through, until golden brown.
Meanwhile, use a food processor to blitz the roasted cashews into a pebbly texture. While the food processor is running, stream in 100ml cold water and the coconut milk. Check the texture and continue to pulse until it is creamy and super smooth.
Toss the roasted cauliflower with the golden raisins. Spread the cashew sauce out onto a serving platter and place the cauliflower on top, garnishing with the za'atar spice.