Roasted Cauliflower Salad with Tahini-Yogurt Dressing and Toasted Walnuts

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 10 cups cauliflower florets
  • 1 1/2 tbsp olive oil
  • 3/4 tsp kosher salt, divided
  • 1/2 cup walnuts
  • 1/2 cup yogurt
  • 1/4 cup tahini, at room temperature
  • 1/4 cup lemon juice, plus more to taste
  • 1/4 cup water
  • 1 tbsp honey
  • 1/4 cup chopped fresh dill
  • 1 tbsp minced shallot

Directions

  1. Preheat the oven to 450.

  2. On a large baking sheet, toss the cauliflower with the olive oil and 1/4 tsp salt. Spread the cauliflower out in a single layer and roast in the oven for about 30 minutes, until it is tender and browned on the bottom. Place the cooked cauliflower in a large bowl and set aside to cool while you prepare the rest of the salad.

  3. Toast the walnuts in a skillet over medium heat until fragrant and golden, about 5 minutes. Chop and set aside.

  4. In a blender or food processor, combine the yogurt, tahini, lemon juice, water, and honey and process until smooth. If the mixture is too thick, add a tbsp or two of additional water.

  5. Add the dill, shallot and the remaining 1/2 tsp salt to the cauliflower and toss to combine. Add the dressing and toss again to coat well.

  6. Serve the salad at room temperature, garnished with the toasted walnuts.

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