I am always looking for ways to innovate my salad bowls. When I got a head of cauliflower and some salad greens in my Hungry Harvest, I was excited to make this mediterranean salad bowl! Using middle Eastern flavors, air fried/roasted cauliflower florets with cured sumac for the perfect salad centerpiece. I combined it with some greens, a mini Man Marzano tomato-cucumber-red onion salad with mint and lemon, and some creamy and delicious classic hummus.
A Complete Meal
This salad, topped with some garbanzo beans for some extra protein and some warm toasted pitas on the side is a complete plant based meal with protein, grains and veggies. Feel free to add or omit any component of this delicious salad.
How to add Protein
My protein here was in the form of hummus, loaded with good fats and plant based protein from chickpeas. My hummus recipe can be found here.
What is Sumac
Sumac is a bush found in the Middle east that produces deep red berries. The berries are dried and ground to a powder and used as a spice mix. It has a slight fruity sourness and when cured is slightly salty as well. The flavor profile is deep and it tastes great as a condiment to salads or hummus. In this recipe I used Burlap & Barrel Cured Sumac, and sprinkled it on cauliflower with some olive oil and garlic powder before roasting the cauliflower until crispy.
What if I don’t have an Air Fryer
An air fryer is a convection oven that simulates a fryer as it leaves the veggies very crispy. I set the Air Fryer to 400° and roasted the cauliflower for 7 minutes. Removed the basket to shake, and air fried for an additional 7 minutes. If you want your cauliflower extra charred, air fry for additional 2 minutes.
If you don’t have an air fryer, simply roast the cauliflower at 425° for 20-25 minutes until charred and crispy.
Make Ahead Meals
This recipe makes around 2-3 bowls. Some hummus and salad may be left over to snack on later in the week.
Roasted Sumac Cauliflower Mediterranean Salad
Ingredients
- 4 tbsp Hummus
- 1 cup cooked chickpeas
Roasted Cauliflower
- 1 small head cauliflower
- 1 tsp Cured Sumac I used Burlap & Barrel
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil
Mediterranean Tomato-Cucumber-Mint Salad
- 2 Persian cucumbers chopped into 1/2 inch pieces
- 1/4 cup red onion diced
- 1 cup cherry tomatoes or mini San Marzano Tomatoes sliced in half
- 2 sprigs mint Julienned
- 2 tsp lemon juice
- 1 tbsp extra virgin olive oil
Instructions
Prepare the Hummus
- You can use store bought or the classic hummus recipe found here: https://iamstufft.com/classic-hummus/
Roast the Cauliflower
- In a mixing bowl, coat the florets in a few drizzles of olive oil and about 1 tsp cured sumac and 1 tsp garlic powder. Add salt and pepper to taste.
- Mix well to combine.
- Remove the basket and shake and air fry for an additional 7 minutes until the edges are brown and crispy.
- If you don't have an air fryer, lay florets on a baking tray and roast at 425° for 20-25 minutes or using this recipe: https://iamstufft.com/how-to-roast-cauliflower/
Prepare the Tomato-Cucumber-Mint salad
- Assemble all ingredients in a small bowl and mix well.
Assemble the Bowl
- Layer some salad greens into a large bowl.
- Add a handful of cauliflower, some tomato-cucumber-mint salad, a few tablespoons of hummus and a handful of chickpeas.
- Serve with lemon wedges or with some balsamic vinegar and olive oil and some toasted pita bread.
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