Vegetarian, Side Dishes, RECIPES, Recipes, Main Dishes, FoodMlle Julescauliflower, veggie, dish, holiday, meal, recipe, sumac, salad, roasted cauliflower, cook, kitchen, lemon, spice, middle east, flavour, summerComment

JULES ROASTED CAULIFLOWER SALAD

Vegetarian, Side Dishes, RECIPES, Recipes, Main Dishes, FoodMlle Julescauliflower, veggie, dish, holiday, meal, recipe, sumac, salad, roasted cauliflower, cook, kitchen, lemon, spice, middle east, flavour, summerComment
JULES ROASTED CAULIFLOWER SALAD

I don’t know about you, but some flavours have the power to transport you to another place and time. Sumac for instance instantly takes me to the Middle East – a robust flavour (and flavour intensifier) – sumac adds so much to any veggie or protein. It’s mild but has a tartness that spices up anything with a light lemony flavour.

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I love this Roasted Cauliflower Salas with Sumac Dressing. It’s a go-to for summer nights or even for a side dish on a holiday or family gathering. It’s simple and easy, and I usually have all the ingredients on hand, so it’s one of those dishes I can whip together quite quickly.

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Jules’ Roasted Summer Cauliflower Salad with Sumac Dressing

INGREDIENTS

  • 1 large head cauliflower (about 2 ¼ lb) trimmed and cut

  • 5 tbs. extra virgin olive oil

  • 1 tsp. ground cumin

  • Kosher salt and freshly ground black pepper

  • 3 tbs. fresh lemon juice

  • 1 small clove garlic, minced

  • 2 tsp. sumac

  • 1 cup white shredded cabbage

  • 1 cup of red shredded cabbage

  • 1 cup of shredded cabbage

  • 2 cups baby arugula

TIP** I love a good crunch in my salads, so I usually add ¼ cup of toasted pine nuts OR ‘the good bean’ Crunchy Chickpeas in sweet chili flavour.

Optional: a handful of pomegranate seeds to garnish

INSTRUCTIONS

SALAD:

  1. Position a rack in the centre of the oven and heat the oven to 450F. Line a large-rimmed baking sheet with foil.

  2. Toss the cauliflower with 2 tbs. of oil, the cumin, ¾ tsp salt, ¼ tsp pepper on the baking sheet and spread in an even layer. Roast until browned on the edges, stirring once halfway through cooking, about 20 minutes.

OPTIONAL: You can air fry your cauliflower before tossing to create a different texture.

DRESSING:

  1. In a large bowl, whisk together the lemon juice, garlic, sumac, ½ tsp salt and 1/8 tsp pepper.

  2. Slowly whisk in the remaining 3 tbs oil.

  3. Add the cauliflower, chickpeas, arugula, feta, currants, and pine nuts and toss to combine.

*TOASTING TIP:

If you choose to include the pine nuts, toast them in the oven (place them in the oven when you turn it on and allow them to toast as the oven preheats for the cauliflower)

Serves 6

Bon appetit!