How to make sumac roasted cauliflower and quinoa salad

My obsession with Hetty McKinnon’s cook books continues and I have been working my way through Neighbourhood and Community any excuse I get. At this time of year, the time of “bring a plate” catchups, BBQs and hot Summer nights when you just want to eat salad, there are many excuses.  Neighbourhood includes a recipe for a roasted cauliflower salad with freekeh and I riffed off this recently to make a sumac spiced cauliflower salad combined with quinoa.  

Sumac spiced cauliflower salad

It’s a really great flavour combination with the roasted cauliflower giving spice and a nutty flavour while the quinoa adds some heft to the dish. Throw in some fresh herbs and pops of sweetness in the form of pomegranate seeds and you’re onto a winner. I thought it was worth sharing here.  Enjoy the salad days of Summer while it lasts. 

Roasting the cauliflower with sumac
Sumac roasted cauliflower and quinoa salad
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Total Time
50 min
Total Time
50 min
3240 calories
703 g
0 g
44 g
43 g
6 g
1827 g
630 g
424 g
0 g
32 g
Nutrition Facts
Serving Size
1827g
Amount Per Serving
Calories 3240
Calories from Fat 385
% Daily Value *
Total Fat 44g
67%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 23g
Cholesterol 0mg
0%
Sodium 630mg
26%
Total Carbohydrates 703g
234%
Dietary Fiber 40g
160%
Sugars 424g
Protein 43g
Vitamin A
90%
Vitamin C
598%
Calcium
177%
Iron
284%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head of cauliflower, broken into small florets
  2. 2 tsp sumac
  3. 2 tbsp olive oil
  4. 1 cup quinoa
  5. 1 tsp ground cumin
  6. 1 pomegranate, seeds removed
  7. 1/2 cup fresh flat leaf parsley, roughly chopped
  8. 1/2 cup fresh mint, roughly chopped
  9. 2 tbsps pomegranate molasses
  10. Salt and pepper to season
Instructions
  1. 1. Preheat the oven to 200c.
  2. 2. Toss the cauliflower in olive oil and sumac and season with salt and pepper. Spread out over a baking tray lined with paper and roast for 30 mins or until starting to turn golden.
  3. 3. Place quinoa in a saucepan with 3 cups of water. Bring to the boil then turn down the temperature to low and simmer for 15 to 20 mins or until the liquid has been absorbed and the quinoa is tender.
  4. 4. Drain quinoa and mix through cumin, pomegranate seeds, fresh parsley, fresh mint and cauliflower. Drizzle with pomegranate molasses and season with salt and pepper.
Adapted from Inspired by Hetty McKinnon
beta
calories
3240
fat
44g
protein
43g
carbs
703g
more
Adapted from Inspired by Hetty McKinnon
Gourmet Chick http://www.gourmet-chick.com/
Chopping fresh parsley

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