Sumac Roasted Cauliflower Salad

Name: Sumac Roasted Cauliflower Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 600 g cauliflower; 1 lemon; 1 tbs olive oil; 1 ½ tsp ground sumac; 1 small garlic clove; 3-4 tbs extra virgin olive oil; 1 tsp Tahini; 1 tsp ground cumin; salt and pepper; 2 cups cooked chickpeas; ¼ red onion; 5 Medjool dates; 2 cups parsley; 1 ½ cups mint; ⅓ cup pistachios; ⅓ cup pomegranate seeds

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 servings
Calories
327 kcal
Course
Salad
Cuisine
Vegan

Sumac Roasted Cauliflower Salad

Omar Parker

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This Sumac Roasted Cauliflower Salad takes cauliflower to a whole new level. Paired with Medjool dates, pomegranate and mint and parsley this beautiful salad is an explosion of flavours and textures.

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Ingredients

Servings

600 g cauliflower cut into small pieces (1 ⅓ pounds)
1 lemon halved
1 tbs olive oil
1 ½ tsp ground sumac
1 small garlic clove minced
3-4 tbs extra virgin olive oil
1 tsp Tahini
1 tsp ground cumin
salt and pepper to taste
2 cups cooked chickpeas
¼ red onion finely diced
5 Medjool dates finely chopped
2 cups parsley leaves picked
1 ½ cups mint leaves
⅓ cup pistachios toasted and roughly chopped
⅓ cup pomegranate seeds

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Instructions

Preheat the oven to 180 celsius (350 Fahrenheit) and place the cauliflower in a bowl along with the olive oil and sumac. Toss to coat and season with salt. Place on a baking sheet lined with baking paper and roast along with the halved lemon for 30 to 40 minutes or until the edges start to turn golden. Leave to cool.
While the lemon is still hot juice it. Discarding and seeds. Some of the pulp will come out, keep this as we'll use it in the dressing. Add the garlic (the heat from the lemon will help cook it and remove some of its pungent heat) and add the cumin and tahini. Mix well to combine. When it has cooled add the extra virgin olive oil and mix well and season with salt and pepper.
Place the chickpeas in a bowl along with the red onion and Medjool dates. Roughly chop half the mint and parsley leaves and add to the bowl. Leaving the rest of the leaves intact. Add the cooled cauliflower and dressing and toss to combine. Season to taste
When you're ready to serve add the remaining mint and parsley leaves and toss before placing in a serving bowl. Scatter the top with the pomegranate seeds and pistachios and serve immediately.

Nutrition Information

Show Details

Calories 327kcal (16%) Carbohydrates 44g (15%) Protein 10g (20%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 50mg (2%) Potassium 901mg (26%) Fiber 10g (40%) Sugar 20g (40%) Vitamin A 2235IU (45%) Vitamin C 90.4mg (100%) Calcium 131mg (13%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 327 kcal

% Daily Value*

Calories	327kcal	16%
Carbohydrates	44g	15%
Protein	10g	20%
Fat	15g	23%
Saturated Fat	2g	10%
Sodium	50mg	2%
Potassium	901mg	19%
Fiber	10g	40%
Sugar	20g	40%
Vitamin A	2235IU	45%
Vitamin C	90.4mg	100%
Calcium	131mg	13%
Iron	4.7mg	26%