Recipe by Marla Rottenstreich

Deconstructed Jerusalem Mix Roasted Cauliflower Salad

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Parve Parve
Easy Easy
4-6 Servings
Allergens

Contains

- Sesame

Hawajj-spiced roasted cauliflower, homemade hummus and sumac onions on a bed of mixed greens and fresh herbs serve as the perfect Shabbat appetizer for the entire tableā€¦or a Israeli-themed dinner dish- inspired by a dish at my fave NY restaurant.

This deconstructed Jerusalem grill roasted cauliflower salad is a delicious and healthy meal that combines the flavors of the Middle East in a vibrant and satisfying dish.

Ingredients

Roasted Cauliflower

  • salt, to taste

  • pepper, to taste

Hummus

  • 2 tablespoons olive oil

  • salt, to taste

  • water, as needed for desired consistency

Sumac Onions

  • 1 large red onion, thinly sliced

  • 1 tablespoon sumac

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt (adjust to taste)

  • 1 tablespoon chopped fresh, cleaned parsley

Dressing

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon Pereg Cumin

  • salt, to taste

  • pepper, to taste

Salad Mix

  • 1/2 cup cherry tomatoes, halved

  • 1/2 cup cucumber, diced

  • 1 cup mixed greens

Toppings

  • 1/4 cup pomegranate seeds (optional)

  • 1/4 cup toasted pine nuts (optional)

  • 1/2 cup fresh, cleaned cilantro, chopped

Directions

For the Roasted Cauliflower

1.

Preheat the oven to 425 degrees Fahrenheit.

2.

In a large bowl, combine olive oil, hawajj, salt, and pepper.

3.

Toss the cauliflower florets in the spice mixture until evenly coated.

4.

Spread the cauliflower on a baking sheet in a single layer.

5.

Roast for 25 to 30 minutes, or until the cauliflower is tender and golden brown, turning halfway through.

For the Hummus

1.

In a food processor, combine chickpeas, tahini, lemon juice, garlic, and olive oil.

2.

Blend until smooth, adding water a tablespoon at a time until the desired consistency is reached.

3.

Season with salt to taste.

For the Sumac Onions

1.

Add the thinly sliced onions to a bowl with the sumac, lemon juice, olive oil, salt and chopped parsley. Stir well continuously to ensure all the onions are coated in the sumac and the dressing.

2.

Allow it to marinate for five minutes for the flavors to develop.

Assembly

1.

In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper for the dressing.

2.

On a wooden board, spread each item out in segments.

3.

Drizzle with the dressing and sprinkle fresh herbs on top.

4.

Serve immediately.

Deconstructed Jerusalem Mix Roasted Cauliflower Salad

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