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Roasted Cauliflower Salad

Created by ellie on April 4, 2021

3 pounds cauliflower (cut into florets -- you should have about 10 cups of florets from 1 - 2 heads of cauliflower)
1 1/2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 cup walnuts
1/2 cup yogurt, plain
1/4 cup tahini, room temperature

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.