Hot or cold I just love roasted cauliflower. This salad is a perfect blend of some of my favorite flavours and will feature a lot in our house this summer.
1 large or 2 small heads of cauliflower, broken into evenly sized florets
2 generous tablespoons of Sumac
2 tins of chickpeas, drained
1 lemon halved
1 tablespoon of tahini
1 clove of garlic crushed
3 tablespoons of extra virgin olive oil
1 teaspoon of ground cumin
Small bunch of mint
8/10 dates chopped small
The seeds of 1/2 a pomegranate
Preheat oven to 180
Drizzle the cauliflower in some rapessed oil and sprinkle it with the Sumac, salt and pepper. Place in a roasting tray, with the halved lemon and roast in the oven for about 30 minutes until cooked.
While it is roasting mix the tahini, garlic, cumin and olive oil in a small jar . When the cauliflower is cooked remove it to a serving dish to cool. Squeeze the hot lemon juice into the dressing jar, the pulp will come with it which is what you want just be sure to remove the pips from the lemon. Season with salt and pepper. Shake to mix it well.
Meanwhile chop the dates into small pieces and chop most of the mint, reserving some of the leaves for garnish.
When the cauliflower is cooled add the chickpeas, dates and mint. Mix it together and add the dressing and when you are ready to serve add in the pomegranate seed and the reserved mint leaves.