Sumac Roasted Cauliflower Salad

🧂 Ingredients

• 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

Instructions

• 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 Info