Roasted Cauliflower Salad

6
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In

Recipe: #36741

April 04, 2021



"This salad worked out well for us as I try to limit carbs."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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