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For the cashew tzatziki, place the cashew nuts, lemon juice, salt, garlic, and 1/4 cup water into a high-powered blender. Blend until creamy and smooth. Fold in the dill and cucumber. Let stand for 30 mins to allow the flavor of the cucumber and dill to develop in the sauce. The sauce will keep in the refrigerator, in an airtight container, for 4-5 days. For the stuffing, pulse the parsnip and cauliflower pieces in a food processor to achieve the texture of large rice grains. Transfer the mixture to a bowl. Add the lemon juice, mixing with a wooden spoon to preserve the color. Add 2 tbsp olive oil and gently stir in the remaining ingredients (except the grape leaves and oil for coating). Season. Rinse the grape leaves and pat dry. Place about 1 1/2 tbsp of filling into the center of each leaf. Fold up the stem end first, then the sides, then roll tightly. Coat the dolmades with some olive oil. They keep in the refrigerator for several days. When ready to serve, arrange on a platter with a dish of tzatziki.
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
Vegetable-first cooking — bold flavors, creative combinations
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
Vegetable-first cooking — bold flavors, creative combinations
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution