Ingredients:
1 cup walnuts, divided
10 cups cauliflower florets (from 1-2 heads)
1½ tablespoons olive oil
¾ teaspoon sea salt
¼ cup tahini, at room temperature
½ cup lemon juice, plus more to taste
2 tablespoons water, at room temperature, plus more as needed
¼ cup chopped dill
1 tablespoon chopped shallot

Directions:

  1. Preheat oven to 450 degrees.
  2. Place ½ cup of the walnuts in a small saucepan and add water to cover by 1 inch. Bring to a boil. Reduce heat and simmer until slightly softened, about 20 minutes. Drain and let cool to room temperature.
  3. Meanwhile toss the cauliflower in a bowl with the oil and ¼ teaspoon salt. Spread in a single layer on a baking sheet. Roast until browned on the bottom, about 20 minutes. Transfer to a large bowl and let cool to room temperature.
  4. Blend the cooled walnuts, tahini, ¼ cup lemon juice and water in a food processor until very smooth, scraping down the sides a few times. If it is too thick to blend, add additional room temperature water by the tablespoon until you get a thick sauce.
  5. Toast the remaining walnuts in a small dry skillet over medium heat for about 5 minutes, stirring often. Chop the nuts and add the cauliflower along with the dill, shallot and the remaining salt. Add the dressing; gently toss to coat. Season to taste with more lemon, if desired. Serve at room temperature.

Serves 8