This one was fun to plate. Of course you can just throw all of the ingredients together in a big mixing bowl and serve it family style, but I liked the simplicity of the plating and playing with what I had in my fridge.
Sumac and cauliflower has to be one of the best combinations. The robust cauliflower gets levelled up when its earthy flavours are elevated by roasting and it is slathered and rubbed in a good quality peppery olive oil and tangy lemon sumac.
The soaked raisins are a must in this recipe. Leaving them to sit in the dressing while you prepare the salad allows them to plump up and absorb the bright zingy dressing. They add a fantastic vibrant and punchy chew to the salad. I will regularly do this if I am adding dried fruit to a salad, it really does take it to the next level.
1 HOUR. SERVES 4
1 head of cauliflower
1 tbs sumac
1 red onion
juice 1 lemon
2 tbs red wine vinegar
1 tsp dijon mustard
1 tbs maple syrup
1 garlic clove, minced
4 tbs olive oil
2 tbs of raisins
4 tbs hummus (shop bought is perfectly fine, and is for plating)
Firstly preheat the oven to 450F/230C.
Chop the cauliflower head into bite sized chunks. Slice the red onion into 1/8s trying to leave each segment intact.
Toss the cauliflower with the sumac, a decent glug of olive oil, salt and pepper in a bowl. Line a baking tray with parchment paper. Spread the cauliflower out so they are not over lapping.
Rub the sliced red onion with olive oil also and place on the tray. Bake the cauliflower for 45 minutes turning over once in between. Take the red onion out after 25 minutes and set aside to cool.
While the cauliflower is roasting prepare your dressing. Add the lemon juice, red wine vinegar, mustard, garlic, maple syrup, olive oil into a bowl and mix. Season well with salt and pepper.
Add the raisins to the dressing to soak and get lovely and plump.
Prepare the other bits of the salad. Thinly slice the cucumber into rounds and thinly slice the radishes, use a mandolin if you have one.
When the cauliflower and onions are cooked. Leave to cool for 20 minutes. Then put them in a bow together and add in the dressing, reserve the raisins. Give everything a good mix.
To plate, add one tablespoon of hummus to each plate and give it a 'swoosh' in a half moon shape.
Add cauliflower florets and red onion sliced over the hummus.
Lay the cucumber and radish slices nicely in between and scattered the soak raisins on each plate also.
Finish each plate off with picked parsley leaves and a good glug of olive oil.