RECIPE MAGIC!

POMEGRANATE LIME CAULIFLOWER SALAD WITH SUMAC

Comfort Food From Syria

Cauliflower is most commonly prepared in Syria as a mezze or appetizer. However, this classic veggie makes a delicious, healthy, heartwarming salad. When serving, drizzle with Pomegranate dark balsamic and Tahini Garlic yogurt sauce. Utterly irresistible.

SOURCE: SYRIA by Emily Lycopolus

SERVES: 2
INGREDIENTS:
1 large head cauliflower, florets removed, sliced in half
1/4 cup Lime olive oil
1 tsp ground cumin
2 tbsp Pomegranate dark balsamic
1/2 cup Tahini Garlic yogurt sauce
1/2 tsp ground Cured Sumac 
2 tsp chopped fresh curly or flat-leaf parsley
Optional: 1 tbsp pomegranate arils (seeds)

DIRECTIONS:
Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment. In medium bowl add florets, olive oil and cumin. Toss with hands until evenly coated. Arrange evenly on prepared baking tray flat side down. Roast 15 minutes until cauliflower is fork tender and tips are golden brown. Remove from oven and arrange on serving dish. Drizzle balsamic then tahini garlic yogurt sauce. Finish with sprinkle of sumac, then add parsley and pomegranate seeds. Serve immediately.