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Roasted Cauliflower and Arugula Salad with Sumac Dressing

Scott Phillips

Servings: 4 as a main course, 6 as a side dish

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

Nutritional Information

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


  • 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.


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.


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Reviews (9 reviews)

  • MsSardana | 10/10/2017

    Love! Made it as a main course and served with bread. My family says, "Make it again!" so I will.

  • BudRu | 04/15/2017

    Made this twice already. Fantastic. Making again today with roasted chicken.

  • chelseabuns | 12/03/2016

    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.

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