Rating: 3 stars
2 Ratings
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  • 1 star values: 1

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




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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.

  • 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.

  • 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.

  • 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.


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

1 cup
200 calories; protein 6.2g; carbohydrates 11g; dietary fiber 4g; sugars 3.2g; fat 16.5g; saturated fat 2g; vitamin a iu 44.8IU; vitamin c 68.3mg; folate 100.3mcg; calcium 55.9mg; iron 1.4mg; magnesium 51.2mg; potassium 513mg; sodium 148.6mg; thiamin 0.2mg.

1 1/2 vegetable, 3 fat