While I love a classic tomato salsa atop tacos or guacamole, 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. If you like it spicy, top with slivers of jalapeño or add a spoonful of hot sauce or chipotle to the salsa. The walnuts are not meant to be crunchy here, but more so the rich, meaty backbone of the salsa!
For a Fresh Twist: Cauliflower tip: Try it whole! Steam the whole head of cauliflower until slightly tender, 8-10 minutes. Then, drizzle with the olive oil, sprinkle with salt and roast until completely tender.
1/2 cupFisher® Walnut Halves and Pieces, toasted and coarsely chopped, divided
2 tablespoons chopped flat-leaf parsley
2 tablespoons capers, drained and chopped
1 tablespoon red wine vinegar
1 teaspoon grainy mustard
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
1 large head cauliflower, stem removed, broken into bite-size pieces, about 4 cups
Make the salsa: In a large bowl, mix 1/4 cup of walnuts, parsley, capers, red wine vinegar, mustard and 1/3 cup of the olive oil until well blended. Fold in the tomatoes. Set aside
Preheat oven to 375°F
Bake and serve cauliflower: Place the cauliflower pieces on a baking sheet and toss with remaining olive oil. spread into a single layer, place in the center of the oven and bake until the pieces are tender and browned, 15 to 18 minutes.
Serve: Remove from the oven and arrange on a serving platter. Top with all the salsa and the remaining walnut pieces.