ROASTED CAULIFLOWER SALAD WITH WALNUTS

Roasted Cauliflower Salad with Walnuts image

Provided by Daily Inspiration S

Time 1h5m

Number Of Ingredients 9

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

Steps:

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.