Roasted Cauliflower Salad with Walnuts

This recipe also comes from the March/April 2015 issue of Eating Well. Chef Michael Solomonov has an Israeli restaurant in Philadelphia. Once again, the addition of tahini and walnuts to the cauliflower turns boring into bravo! We streamlined the preparation by using frozen cauliflower, which is already separated into florets. You may have to increase the roasting time from the time written in the recipe if you also use frozen cauliflower, although we found the time was about right. Once again, this dish is served at room temperature, which simplifies advance preparation. Try it yourself! Here is the link. (You will need to provide your e-mail address to view the website, but there is no charge.)

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