Photo: Ted Cavanaugh
They may not be exotic discoveries on their own, but put cauliflower and walnuts together, and they transform into a nutty, rich, and deeply satisfying dish. (Related: 25 Can’t-Believe-It’s-Cauliflower Recipes for Comfort Food Favorites.) Plus, the pair is packed with health benefits few can match.
“The sulforaphane in cauliflower, a powerful antioxidant, works with the mineral selenium in walnuts to keep your cells healthy,” says Brooke Alpert, R.D.N., the author of The Diet Detox. (Use these tips to absorb the most nutrients from your food.) This creation from Dominic Rice, the executive chef of Calissa in Water Mill, New York, proves the flavor point perfectly—and in vivid color too.
Roasted Cauliflower & Walnuts with Yogurt-Cumin Dressing
Active time: 30 minutes
Total time: 50 minutes
- 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
Preheat oven to 425°. When hot, preheat a sheet pan for 10 minutes.
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.
Lower heat to 350°. On a small sheet pan, roast walnuts until fragrant and shiny, about 6 minutes. Sprinkle with salt and set aside to cool.
To a small bowl, add yogurt, cumin, lemon juice and zest, buttermilk, and 1 teaspoon salt; stir to combine.
In the large reserved bowl, combine cauliflower, walnuts, and half the yogurt dressing and toss to coat.
Divide remaining yogurt among four plates and then place 1/4 of the cauliflower-walnut mixture on each.
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.
Nutrition facts per serving: 441 calories, 34 g fat (7.9 g saturated), 24 g carbs, 17 g protein, 9 g fiber, 683 mg sodium