Cauliflower sumac salad

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Vegan cauliflower sumac salad with pomegranate seeds, walnuts and red peppers served in a bowl


  • 1 medium cauliflower, cut into small florets
  • 1 tbsp olive oil
  • 1/8 cup (5g) coriander leaf
  • 1 small green chilli, finely chopped
  • 1/4 cup (25g) pomegranate seeds
  • 1/4 cup (25g) walnuts, broken into pieces
  • 1/4 cup (50g) red pepper, finely chopped
  • 1 tsp sumac
  • 1 tsp ground cumin
  • A squeeze of lemon juice
  • A pinch of salt
  • 2 tsp extra virgin olive oil


  1. Preheat the oven to 200°C. Mix the cauliflower with the oil in a large bowl, making sure to cover all of the cauliflower with the oil.
  2. Bake the cauliflower for 10 minutes until you can easily insert a fork. Once cooked cool for 10 minutes. 
  3. Mix together all of the remaining ingredients, adding in the cauliflower, then taste to see if you need more salt.

Recipe taken from Superfoods 24/7: Delicious Recipes for Superfoods at Every Meal by Jessica Nadel (Apple Press, £14.99)

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