Roasted Cauliflower Salad with Walnuts

Roasted Cauliflower Salad With Walnuts Recipe

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A delicious way to serve roasted cauliflower.

Recipe from Eating Well Magazine, Michael Solomonov, Chef


★★★★★ 1 vote

35 Min
30 Min


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  • 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

How to Make Roasted Cauliflower Salad with Walnuts


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Roasted Cauliflower Salad with Walnuts

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

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