I have to admit, I’m pretty obsessed with this salad. It combines a favorite of mine – roasted cauliflower – with salty feta, sweet and tart dried currents and a new spice in my cabinet – sumac. There is something so hearty about the salad in addition to incorporating great Fall flavors.
This could stand alone as a perfect dinner salad or a side to a nice roast, soup or chili. How delicious does this look? I promise, it tastes just as good!
Roasted Cauliflower Salad with Sumac Dressing, adapted from Fine Cooking
- 1 large head cauliflower, trimmed and cut into 1-inch florets
- 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
- 5 cups baby arugula
- 31/2 cup crumbled feta
- 1/3 cup dried currants
- 1/4 cup toasted pine nuts
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, arugula, feta, currants, and pine nuts and toss to combine.