Roasted Cauliflower Salad
Recipe: #36741
April 04, 2021
Categories: Salads, Vegetable Salad, Walnut, Cauliflower, Oven Roast, more
"This salad worked out well for us as I try to limit carbs."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (289.1 g)
- Calories 230.2
- Total Fat - 15.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 0.7 mg
- Sodium - 372.6 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 6.4 g
- Sugars - 8.3 g
- Protein - 9.2 g
- Calcium - 121.4 mg
- Iron - 1.6 mg
- Vitamin C - 114.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees F.
Step 2
On a large rimmed cookie sheet add cauliflower with the olive oil and 1/4 teaspoon salt; spread out into an even layer and roast for 20-30 minutes (check carefully because mine was done in 20 minutes) or until it is tender and browned. Place in a large bowl and let cool slightly while you make the dressing.
Step 3
In a skillet over medium heat toast the walnuts, shaking once in a while, for about 5 minutes. I used walnut pieces, but if your pieces are large you will need to chop. Set aside.
Step 4
In a blender combine yogurt and the next 4 ingredients (-honey). Also I added dried dill weed as I did not have fresh dill when I made this.
Step 5
Add the dill, shallots and 1/2 teaspoon salt to cauliflower and toss. Add dressing and toss again.
Step 6
Serve at room temperature topped with walnuts.
Tips
No special items needed.
1 Reviews
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