Sumac Cauliflower Salad with Lentils

This sumac cauliflower salad utilizes the beautiful, citrus-like flavor of sumac paired with the earthier lentils and cauliflower. A perfect lunch salad or light dinner. 

INGREDIENTS

Cauliflower

• 2 cups cauliflower florest 1/2 pound
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon sumac
• 1/4 teaspoon cumin
• Pinch of salt

Salad

• 1/2 cup uncooked black lentils
• 2-3 handfuls baby lettuce
• 1/3 cup thinly shaved red onions

Lemon Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons honey or vegan-friendly sweetener
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Heat oven to 400˚F. In a roasting pan, combine cauliflower with olive oil, minced garlic, sumac, cumin, and salt. Toss until the cauliflower is well coated. Roast for 30 to 40 minutes until cauliflower is tender and browning. Let cool slightly.
2. Combine lentils with 1 1/4 cup water. Bring to a boil, reduce to a simmer, cover, and cook until tender. Add more water if needed and/or drain if extra liquid is left. Let cool slightly.
3. Place ingredients for dressing in a small jar with lid. Shake until well combined.
4. Assemble the salad with the lettuce, shaved onions, cooked black lentils, and roasted cauliflower. Drizzle dressing over the salad and toss until everything is coated. 

RECIPE NOTES

Tips & Tricks: Make sure the lentils and cauliflower are not hot when adding to the salad as they will wilt the lettuce.

Stock up: get the pantry ingredients you will need: lentils, cauliflower, cumin