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Roasted Cauliflower Salad with Walnuts
Roasted Cauliflower Salad with Walnuts
2 Reviews
From: EatingWell Magazine, March/April 2015
Walnuts, tahini, dill and lemon make an irresistible, earthy sauce for roasted cauliflower in this healthy salad recipe. Serve this cauliflower salad with hummus, grilled chicken and pita for a Middle Eastern-inspired healthy dinner.
- By: Michael Solomonov EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup walnuts, divided
- 10 cups cauliflower florets (1- to 2-inch florets, from 1-2 heads)
- 1½ tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt, divided
- ¼ cup tahini (see Tip), at room temperature
- ¼ cup lemon juice, plus more to taste
- 2 tablespoons water, at room temperature, plus more as needed
- ¼ cup chopped fresh dill
- 1 tablespoon minced shallot
Preparation
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Active
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Ready In
- Preheat oven to 450°F.
- Place ½ cup walnuts in a small saucepan and add water to cover by 1 inch. Bring to a simmer. Reduce heat and simmer until slightly softened, about 20 minutes. Drain and let cool to room temperature.
- Meanwhile, toss cauliflower in a bowl with oil and ¼ teaspoon salt. Spread in a single layer on a baking sheet. Roast until browned on the bottom, about 20 minutes. Transfer to a large bowl and let cool to room temperature.
- Blend the cooled walnuts, tahini, ¼ cup lemon juice and water in a food processor until very smooth, scraping down the sides a few times. If it's too thick to blend, add additional room-temperature water by the tablespoon until you get a thick sauce.
- Toast the remaining ½ cup walnuts in a small dry skillet over medium heat for about 5 minutes. Chop and add to the cauliflower along with dill, shallot and the remaining ½ teaspoon salt. Add the dressing; gently toss to coat. Season to taste with more lemon juice, if desired. Serve at room temperature.
- Make Ahead Tip: Cover and refrigerate for up to 1 day; serve at room temperature.
- Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Sadaf is one of our favorite brands—it's nutty, creamy and never bitter.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Serving size: 1 cup
- Per serving: 200 calories; 17 g fat(2 g sat); 4 g fiber; 11 g carbohydrates; 6 g protein; 100 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 45 IU vitamin A; 68 mg vitamin C; 56 mg calcium; 1 mg iron; 149 mg sodium; 513 mg potassium
- Nutrition Bonus: Vitamin C (113% daily value), Folate (25% dv)
- Carbohydrate Servings: ½
- Exchanges: 1½ vegetable, 3 fat
Reviews 2
October 27, 2016
By: Lisa Valente
I love this salad! The creamy sauce has the perfect flavor for the cauliflower. This dish goes so fast in my house.
May 08, 2015
By: EatingWell User
Chalky, Bitter, Inedible
This was a complete waste of expensive ingredients. I had to wash the cauliflower in a sink to get as much of that disgusting sauce off of it as I could. It was bitter and the texture was chalky and pasty. The strong taste completely killed the delicious taste of the cauliflower by itself. Avoid at all costs!
Pros: None
Cons: Bitter taste, chalky texture
