I could probably eat my way through an entire head of roasted cauliflower in one sitting. If you ask me, it’s the best way to cook it. It brings out a toasty-sweet caramelized flavor that’s pretty addicting. I like to roast it until just tender, not too soft, so it can hold its own in this salad. The addition of lemon + sumac make for a fresh, zesty salad bursting with flavor. Enjoy!
Vegan + Gluten Free. Serves 2-4.
- 1 head cauliflower, cut into small florets
- 1 lemon
- Olive Oil
- Sea salt
- 2 teaspoons sumac
- 1/2 cup quinoa
- 1/3 cup pomegranate seeds
- 1/4 cup toasted pine nuts
- 1 handful each fresh flat leaf parsley + mint
- Rocket, baby spinach or greens of choice, optional
- 1/ 4 cup tahini
- 1 lemon
- Water, as needed
- Sea salt, to taste
- Preheat oven to 375 F / 190 C
- Place cauliflower florets in a baking dish or rimmed tray. Drizzle with a generous amount of olive oil and sea salt. Squeeze over the juice of one lemon and add sumac, toss together to coat. Roast in the oven until cauliflower is slightly golden and tender, about 20-25 minutes.
- Rinse the quinoa under cold water in a metal sieve for about 30 secs. Add rinsed quinoa and 3/4 water to a pot and season with salt. Bring to a boil, then cover and simmer for 12-15 minutes, until quinoa has increased in sized and absorbed most of the water. Remove from heat and let sit with the lid on for another 5 minutes before fluffing with a fork.
- To make the dressing, add tahini and the juice of one lemon to a bowl and whisk together with a fork, add enough water to get a runny consistency, season with salt to taste.
- Toss quinoa and roasted cauliflower together in a large bowl, add greens and herbs and a drizzle over a bit of dressing. Top with toasted pine nuts and pomegranate seeds, serve with extra dressing on the side. Sprinkle with a touch of sumac.
- Keep any leftovers in the fridge for the next day.