Over the years, I’ve fallen in love with learning about spices. From sourcing to using in recipes, each spice is wholly unique and can easily make a recipe. Sumac is newer to my pantry and only came into my kitchen when I started making my own Za’atar (which is essentially sumac, thyme, and sesame seeds). Sumac adds a beautiful citrus-like component that can easily brighten a recipe. It’s a flavor I love to pair with earthier flavors- I find the combination is unique and a perfect compliment for winter salads.Print
This sumac cauliflower salad utilizes the beautiful, citrus-like flavor of sumac paired with the earthier lentils and cauliflower. A perfect lunch salad or light dinner.
- 2 cups cauliflower florest (1/2 pound)
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon sumac
- 1/4 teaspoon cumin
- Pinch of salt
- 1/2 cup uncooked black lentils
- 2–3 handfuls baby lettuce
- 1/3 cup thinly shaved red onions
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons honey or vegan-friendly sweetener
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Heat oven to 400˚F. In a roasting pan, combine cauliflower with olive oil, minced garlic, sumac, cumin, and salt. Toss until the cauliflower is well coated. Roast for 30 to 40 minutes until cauliflower is tender and browning. Let cool slightly.
- Combine lentils with 1 1/4 cup water. Bring to a boil, reduce to a simmer, cover, and cook until tender. Add more water if needed and/or drain if extra liquid is left. Let cool slightly.
- Place ingredients for dressing in a small jar with lid. Shake until well combined.
- Assemble the salad with the lettuce, shaved onions, cooked black lentils, and roasted cauliflower. Drizzle dressing over the salad and toss until everything is coated.
Tips & Tricks: Make sure the lentils and cauliflower are not hot when adding to the salad as they will wilt the lettuce.
- Calories: 456
- Sugar: 10.7
- Sodium: 476.6
- Fat: 25.8
- Carbohydrates: 46.8
- Fiber: 8.4
- Protein: 14.8
- Cholesterol: 46.8
The main component of this salad is the sumac cauliflower. The cauliflower, by itself, makes for a wonderful side dish, topping for a grain bowl, or even a topping for cauliflower soup. Beyond the cauliflower, a few ways to change up the salad include:
Pulses: Instead of lentils, toss small white beans in the salad.
Greens: I love this cauliflower salad as a kale salad. Instead of letting the lentils and cauliflower cool, toss the warm vegetables with the kale to slightly soften the greens.
Cheese: While the base of this salad is vegan, a tangy feta is a nice compliment to the floral sumac. Add ¼ of feta crumbles to the salad before tossing.
Occasionally at the market, cauliflower will be sold by the head instead of by the pound. I seek out the largest head I can find and can easily make about 3 meals from it. This cauliflower salad is a nice, light recipe but a few other options: