Roasted Sumac Cauliflower Mediterranean Salad
Servings: 3 bowls
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.