Classic tomato salsa or guacamole is great, but the rich, almost creamy note from the walnuts and olive oil in this recipe is next level. The salsa rounds this dish out to a great side and could even qualify as a filling for a sandwich or a main course! Make the salsa and allow it to sit out at room temperature as the cauliflower cooks.
Baked Cauliflower with Walnut-Tomato Salsa
Walnut
Main Dish
Appetizer
Gluten FreeVeganVegetarian
prep
20
minscook
20
minsmake
6
servings1/2 cup
Fisher® Walnut Halves and Pieces, toasted, coarsely chopped and divided
2 tablespoons
chopped Italian parsley
2 tablespoons
drained capers, chopped
1 tablespoon
red wine vinegar
1 teaspoon
grainy mustard
1/3 cup + 2 tablespoons
extra-virgin olive oil
1 large head
cauliflower, trimmed, broken into bite-size pieces (about 4 cups)
Food Safety Instruction
DIRECTIONS
- Heat oven to 375°F. Combine 1/4 cup Fisher® Walnuts, parsley, capers, vinegar, mustard and 1/3 cup oil in large bowl. Add tomatoes; mix gently.
- Place cauliflower on large rimmed baking sheet. Toss with remaining oil and arrange in a single layer. Bake 15-18 minutes or until tender and browned.
- Spoon cauliflower onto serving platter. Top with tomato mixture and remaining nuts.
PRODUCT USED
Tips
For a Fresh Twist: If you like it spicy, top with jalapeño pepper slices or add a spoonful of hot sauce to the salsa. The walnuts are not meant to be crunchy here, but more so the rich, meaty backbone of the salsa!
