Have a healthy Ramadan with one of your favourite mezze classics, roasted cauliflower salad with walnuts recipe.
1 cup walnuts, divided
10 cups cauliflower florets (1- to 2-inch florets, from 1-2 heads)
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, divided
1/4 cup tahini (see Tip), at room temperature
1/4 cup lemon juice, plus more to taste
2 tablespoons water, at room temperature, plus more as needed
1/4 cup chopped fresh dill
1 tablespoon minced shallot
Preheat oven to 450°F. Place 1/2 cup of walnuts in a small saucepan, cover with 1 inch of water and bring to a simmer until slightly softened, about 20 minutes. Drain and allow to cool to room temperature. Mix cauliflower with oil, 1/4 teaspoon salt and spread on a baking sheet and roast until browned. Then let it cool to room temperature. Blend the cooled walnuts, tahini, 1/4 cup lemon juice and water in a food processor until very smooth. Add additional tablespoon of room-temperature water if mixture is too thick to blend. Toast the remaining 1/2 cup walnuts in a small dry skillet over medium heat for about 5 minutes. Chop and add to the cauliflower along with dill, shallot and the remaining 1/2 teaspoon salt. Add the dressing and more lemon juice, if desired.