Oh My Veggies · by Nicole★ 5.0 (2)
Sumac Roasted Cauliflower Salad
NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 20%
CARBS 43G53% OF CAL
11G FIBER0G ADDED21G INTRINSIC11G OTHER21G TOTAL SUGAR
FAT 16G43% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower tossed with tahini dressing, chickpeas, dates, pomegranate, and fresh herbs. This vibrant salad balances sweet, tangy, and nutty flavors with varied textures.
mainmiddle easternsaladbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 600 g cauliflower (cut into small pieces (1 1/3 pounds))
- 1 lemon (halved)
- 1 tbs olive oil
- 1 1/2 tsp ground sumac
- 1 small garlic clove (minced)
- 3-4 tbs extra virgin olive oil
- 1 tsp tahini
- 1 tsp ground cumin
- salt and pepper (to taste)
- 2 cups cooked chickpeas
- 1/4 red onion (finely diced)
- 5 Medjool dates (finely chopped)
- 2 cups parsley (leaves picked)
- 1 1/2 cups mint (leaves)
- 1/3 cup pistachios (toasted and roughly chopped)
- 1/3 cup pomegranate seeds
At a glance
PER SERVING · TIME 55M
CAL 16%·PRO 20%
CARBS 43G53% OF CAL
11G FIBER0G ADDED21G INTRINSIC11G OTHER21G TOTAL SUGAR
FAT 16G43% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 173mg
- Total sugar
- 21g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 909mg
- Calcium
- 148mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 173MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.