Roasted Cauliflower Salad with Quinoa, Sumac, Lemon + Tahini

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.

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