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.)

Advertisements
This entry was posted in Salad, Vegetable and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s