Roasted Cauliflower Salad with Walnuts

Name: Roasted Cauliflower Salad with Walnuts
Total time: 1 h
Ingredients: 1 cup walnuts, divided; 10 cups cauliflower florets (1- to 2-inch florets, from 1-2 heads); 1 ½ 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

Rating: 3 stars

2 Ratings
2 Reviews

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. Source: EatingWell Magazine, March/April 2015

Michael Solomonov

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Ingredients

1 cup walnuts, divided
10 cups cauliflower florets (1- to 2-inch florets, from 1-2 heads)
1 ½ 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

Directions

Step 1

Preheat oven to 450 degrees F.

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Step 2

Place 1/2 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.
Step 3

Meanwhile, toss cauliflower in a bowl with oil and 1/4 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.
Step 4

Blend the cooled walnuts, tahini, 1/4 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.
Step 5

Toast the remaining 1/2 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 1/2 teaspoon salt. Add the dressing; gently toss to coat. Season to taste with more lemon juice, if desired. Serve at room temperature.

Tips

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.

Nutrition Facts

Serving Size: 1 cup

Per Serving:

200 calories; 16.5 g total fat; 2 g saturated fat; 149 mg sodium. 513 mg potassium; 11 g carbohydrates; 4 g fiber; 3 g sugar; 6.2 g protein; 45 IU vitamin a iu; 68 mg vitamin c; 100 mcg folate; 56 mg calcium; 1 mg iron; 51 mg magnesium;

Exchanges:

1 1/2 vegetable, 3 fat

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