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Roasted Cauliflower & Walnuts with Yogurt-Cumin Dressing

Roasted Cauliflower & Walnuts with Yogurt-Cumin Dressing

Ingredients

  • 1 head purple cauliflower
  • 1 head orange cauliflower
  • 1 head green cauliflower
  • 6 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 4 ounces walnuts (about 1 cup)
  • 1 cup yogurt
  • 1 tablespoon cumin, toasted and ground
  • Juice and zest of 1 lemon
  • 2 ounces buttermilk
  • 1 pound wild arugula
  • 4 ounces kasseri cheese

Directions

  1. Preheat oven to 425 degrees . When hot, preheat a sheet pan for 10 minutes.
  2. Meanwhile, cut cauliflower into florets. In a large bowl, toss with 5 tablespoons olive oil, a pinch of salt, and black pepper to taste. Add to hot sheet pan and cook for 22 minutes, stirring halfway through. Set bowl aside.
  3. Lower heat to 350 degrees . On a small sheet pan, roast walnuts until fragrant and shiny, about 6 minutes. Sprinkle with salt and set aside to cool.
  4. To a small bowl, add yogurt, cumin, lemon juice and zest, buttermilk, and 1 teaspoon salt; stir to combine.
  5. In the large reserved bowl, combine cauliflower, walnuts, and half the yogurt dressing and toss to coat.
  6. Divide remaining yogurt among four plates and then place 1/4 of the cauliflower-walnut mixture on each.
  7. Wipe out bowl and add arugula; toss with a pinch of salt and remaining 1 tablespoon olive oil. Top each plate with 1/4 of the arugula. Use a vegetable peeler to shave cheese over each plate.

Note

  • Recipe by Dominic Rice, the executive chef of Calissa in Water Mill, New York.

Nutrition Information

Per serving: 441 kcal cal., 34 g fat (7.9 g sat. fat), 24 g carb., 9 g fiber, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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