This Sumac Roasted Cauliflower Salad takes cauliflower to a whole new level. Paired with Medjool dates, pomegranate and mint and parsley this beautiful salad is an explosion of flavours and textures.
Preheat the oven to 180 celsius (350 Fahrenheit) and place the cauliflower in a bowl along with the olive oil and sumac. Toss to coat and season with salt. Place on a baking sheet lined with baking paper and roast along with the halved lemon for 30 to 40 minutes or until the edges start to turn golden. Leave to cool.
While the lemon is still hot juice it. Discarding and seeds. Some of the pulp will come out, keep this as we'll use it in the dressing. Add the garlic (the heat from the lemon will help cook it and remove some of its pungent heat) and add the cumin and tahini. Mix well to combine. When it has cooled add the extra virgin olive oil and mix well and season with salt and pepper.
Place the chickpeas in a bowl along with the red onion and Medjool dates. Roughly chop half the mint and parsley leaves and add to the bowl. Leaving the rest of the leaves intact. Add the cooled cauliflower and dressing and toss to combine. Season to taste
When you're ready to serve add the remaining mint and parsley leaves and toss before placing in a serving bowl. Scatter the top with the pomegranate seeds and pistachios and serve immediately.
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