I got a nice big fat cauliflower that I had to use and some walnuts I keep in my freezer and blue cheese so I was able to come up with this recipe easily. Going forward my new oven roasts different than my last oven so I need to turn up my recipes a little and most things seem to take a little longer. So it is very important to know that ovens really do differ. Your cauliflower might not be the same size as the giant one that I was lucky to get at a great price….SO…that also means that servings may differ too. I got six side servings out of this one but often I only get 4 servings from a cauliflower. I’ll say 4 servings because I usually can only find 4 serving cauliflowers.

Ingredients for around 4 servings

1 cauliflower – break down to florets

1 onion – rough chop

1/2 cup cherry tomatoes – slice in halves

1/4 cup extra virgin olive oil

1 cup walnuts

4 Tablespoons apple cider vinegar

2 Tablespoons walnut oil

1 garlic clove – either chopped or ground to paste

1 Tablespoon date syrup

1/4 cup golden raisins

1/4 cup blue cheese – crumbled

1/4 cup toasted walnuts – slightly crumbled

1/4 cup scallions – sliced thin

sea salt – to taste

crushed black pepper – to taste

Directions

Preheat oven to 425 degrees F.

Cauliflower florets, bought cut onion, sliced cherry tomatoes go on a sheet pan(s) and get sprayed generously with olive oil. Do a light sprinkle of sea salt and black pepper. Place in preheated 425F oven until lightly charred…..(ovens do differ…in my old oven this would be 30-45 minutes…in my current oven it is more like 50-60 minutes.)

While the cauliflower is roasting use a stick blender and lightly blend the walnuts with the vinegar, oil, garlic, and date syrup. You might want it still a little chunky and not like peanut butter. Set to the side.

When the cauliflower is done assemble and serve. Add the walnut vinegar sauce. Finish with a sprinkle of walnuts, blue cheese, golden raisins, and scallions. It’s delicious and most people will enjoy!

ENJOY!!!