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Roasted Cauliflower and Arugula Salad with Sumac Dressing


Serves 4 as a main course, 6 as a side dish

  • by from Fine Cooking
    Issue 137

Pair this delicious salad with some toasted flatbread as a vegetarian main course or serve it as a side dish with grilled lamb chops, roast chicken, or seared salmon.

  • 1 large head cauliflower (about 2-1/4 lb.), trimmed and cut into 1-inch florets (about 8 cups)
  • 5 Tbs. extra-virgin olive oil
  • 1 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. fresh lemon juice
  • 1 small clove garlic, minced
  • 2 tsp. sumac
  • 1 14.5-oz. can chickpeas, rinsed and drained
  • 5 oz. (5 cups) baby arugula
  • 3 oz. crumbled feta (1/2 cup)
  • 1/3 cup dried currants
  • 1/4 cup toasted pine nuts
Often used as a substitute for lemon juice in recipes that don’t need or want the additional acid, sumac is delicious on fish, chicken, fruit, and meat. Because of its growing popularity, it is becoming more available; look for it in specialty food stores and even some well-stocked supermarkets.

Position a rack in the center of the oven, and heat the oven to 450°F. Line a large rimmed baking sheet with foil.

Toss the cauliflower with 2 Tbs. of the oil, the cumin, 3/4 tsp. salt, and 1/4 tsp. pepper on the baking sheet and spread in an even layer. Roast until browned on the edges, stirring once halfway through cooking, about 20 minutes.

Meanwhile, in a large bowl, whisk the lemon juice, garlic, sumac, 1/2 tsp. salt, and 1/8 tsp. pepper. Slowly whisk in the remaining 3 Tbs. oil. Add the cauliflower, chickpeas, arugula, feta, currants, and pine nuts and toss to combine.

nutrition information (per serving):
Calories (kcal): 350, Fat (kcal): 21, Fat Calories (g): 190, Saturated Fat (g): 4.5, Protein (g): 11, Monounsaturated Fat (g): 10, Carbohydrates (mg): 33, Polyunsaturated Fat (mg): 4, Sodium (g): 560, Cholesterol (g): 15, Fiber (g): 8,

Photo: Scott Phillips

A delicious flavour-packed salad! I found 450 degrees Fahrenheit too hot for my oven, so I took it down to 400. I also swapped in chopped raisins for the currants and cut down a bit on the salt.

Great as a light vegetarian main

I added this to our Christmas feast, as my daughter is a vegetarian. It was delicious; I look forward to making it again.

I love this salad! It is a meal in itself. I didn't have the currants and substituted raisins. This is a wonderful recipe and I was happy to use the sumac.

This makes a wonderful transitional salad from summer into fall...still want something green but a little heartier. The only thing I had an issue with were the dried currants. It was textually unappealing on my pallet because the pits from the currants was gritty like one was eating sand. Left off the salad was still delicious.

Loved this salad. Grilled the cauli instead of roasting. Guests all wanted the recipe. Not even a single pine nut left after the barbecue.

Delicious! I blanched the cauliflower instead of roasting it because I was short on time. Wonderful flavors. Love the sumac.

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