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Sumac Roasted Cauliflower Salad
5 from 6 votes

Sumac Roasted Cauliflower Salad

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  4. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 327

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.