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Sumac Roasted Cauliflower Salad

Jennifer Schmidt
  • 55 minutes
  • Serves

INGREDIENTS

600 g

Cauliflower

2 cups

Chickpeas, cooked

1

Garlic clove, small

1

Lemon

5

Medjool dates

1 1/2 cups

Mint, leaves

2 cups

Parsley

1/3 cup

Pomegranate seeds

1/4

Red onion

1 tsp

Tahini

1

Salt and pepper

1 1/2 tsp

Sumac, ground

1 tbsp

Olive oil

3 tbsp

Olive oil, extra virgin

1 tsp

Cumin, ground

1/3 cup

Pistachios, toasted and roughly chopped