A quick and easy winter salad with a little finesse and a lot of flavor.
for the dressing
¾ cup yogurt
1 large garlic clove grated
juice of 1 small lemon
½ Tbsp tahini
½ Tbsp honey
1 Tbsp olive oil
1 tsp salt
1 medium cauliflower
1 Tbsp olive oil
4 radishes, thinly sliced
4 oz. mushrooms, thinly sliced
¼ cup walnuts
small head lettuce, roughly chopped
chives + smoked paprika to garnish
Preheat oven to 350F. Cut up the cauliflower and toss with 1 Tbsp olive oil. Roast for 20-25 minutes until slightly golden. Toast walnuts for 5-10 minutes and chop. Let both cool.
Whip together ingredients for the dressing in a food processor or by hand until well-blended.
Toss together the cauliflower, radishes, mushrooms and walnuts with the dressing to taste. Add lettuce and sprinkle with chives and paprika to serve.