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    Home » Recipes » Vegan Recipes

    Sumac Roasted Cauliflower Salad

    Published: Nov 17, 2016 · Updated: Jun 13, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Sumac Roasted Cauliflower Salad
    Sumac Roasted Cauliflower Salad
    Sumac Roasted Cauliflower Salad
    Sumac Roasted Cauliflower Salad
    Sumac Roasted Cauliflower Salad
    Sumac Roasted Cauliflower Salad
    Sumac Roasted Cauliflower Salad
    Sumac Roasted Cauliflower Salad
    Sumac Roasted Cauliflower Salad
    Sumac Roasted Cauliflower Salad
    Sumac Roasted Cauliflower Salad

    Think you don't like cauliflower? Think again! 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. 

    Think you don't like cauliflower? Think again! 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.

    Cauliflower is a wonderful blank canvas. As anyone familiar with cauliflower cream sauces and cauliflower pizzas knows.

    Like many people I grew up with steamed or boiled cauliflower and developed an intense dislike for it. It always seemed watery without any real flavour. And it smelled horrible while it was cooking too!

    But roasted cauliflower is a wonderful thing. Roasting brings out its natural sweetness as it caramelises. Roasted cauliflower becomes nutty, buttery and it is a world apart from its boring steamed and mushy counterpart.

    If you don't like cauliflower, but haven't tried it roasted I urge you to try it! You won't regret it!

    Think you don't like cauliflower? Think again! 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.

    Think you don't like cauliflower? Think again! 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.

    As cauliflower increases in flavour complexity from roasting it also becomes a wonderful partner to other flavours. Think garlic, lemon and herbs. Here I've used Sumac, a ground Middle Eastern berry, that is tart and sharp in flavour, not dissimilar to lemon. In fact, it was used by the ancient Romans until they discovered lemons!

    Partnering with the sumac roasted cauliflower is a salad of chickpeas, red onion, Medjool dates, mint and parsley. The dressing is made from lemon that is roasted with the cauliflower, to bring out it's natural sweetness, olive oil, garlic, cumin and a touch of tahini.

    The finishing touch is toasted pistachios and ruby jewelled pomegranate seeds for a gorgeous salad that wouldn't be amiss as part of a typical Australian Christmas feast!

    Think you don't like cauliflower? Think again! 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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    Sumac Roasted Cauliflower Salad

    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.
    4.75 from 4 votes
    Print Pin Save Saved!
    Course: Salad
    Cuisine: vegan
    Keyword: Sumac Roasted Cauliflower Salad, Sumac Roasted Cauliflower Salad Recipe
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Calories: 327kcal
    Author: Delicious Everyday
    6 servings

    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
    US Customary - Metric

    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 (Estimated)

    Calories: 327kcalCarbohydrates: 44gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 50mgPotassium: 901mgFiber: 10gSugar: 20gVitamin A: 2235IUVitamin C: 90.4mgCalcium: 131mgIron: 4.7mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    Sumac Roasted Cauliflower Salad is paired with Medjool dates, pomegranate and mint for a salad that is an explosion of flavours.

    More Vegan Recipes

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    Reader Interactions

    Comments

    1. Jillian says

      February 21, 2019 at 1:47 pm

      5 stars
      Delicious and easy to make

      Reply
    2. Susan Salzman says

      November 30, 2016 at 10:44 am

      This is so up my alley! I will be making this for friends this weekend!! Thank you!

      Reply
      • Nicole @ Delicious Everyday says

        December 02, 2016 at 7:21 am

        I hope you enjoy it Susan. I'd love to hear how it turns out for you.

        Reply
    3. Tamara says

      November 20, 2016 at 5:15 am

      5 stars
      Well I love roasted cauliflower Jennifer, and when you add all of these other favorite ingredients, I would say it's on my "must make this" list! I love the combination of Middle Eastern flavors... so creative and gorgeous!

      Reply
      • Nicole @ Delicious Everyday says

        November 20, 2016 at 2:45 pm

        I just adore Middle Eastern flavours. They have some pretty magical and delicious ingredients!! 😀

        Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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