Roasted Cauliflower Salad With Walnuts Recipe

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Roasted Cauliflower Salad with Walnuts

Daily Inspiration S


A delicious way to serve roasted cauliflower.

Recipe from Eating Well Magazine, Michael Solomonov, Chef

pinch tips: How to Shuck, Cook, and Cut Corn





35 Min


30 Min




1 c
walnuts, divided
10 c
cauliflower florets (1-2 inch florets - approximately 1-2 heads) cauliflower
1 1/2 Tbsp
extra virgin olive oil
3/4 tsp
kosher salt, divided
1/4 c
tahini (room temperature)
1/4 c
fresh lemon juice, plus more to taste
2 Tbsp
water room temperature (plus more if needed)
1/4 c
fresh dill, chopped
1 Tbsp
shallot, minced

Directions Step-By-Step

Preheat oven to 450 degrees. 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 the cauliflower in a bowl with oil and 1/4 tsp. 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 tsp. salt. Add the dressing; gently toss to coat. Season to taste with more lemon juice, if desired. Serve at room temperature.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Other Tags: Quick & Easy, Healthy