Roasted Cauliflower Salad

November 1, 2018


Recipe excerpted from Syria © 2018, Emily Lycopolus. Recipe and

images  by DL Acken reprinted with the  permission of  TouchWood



Cauliflower is most commonly prepared in Syria as a mezze. However,

this classic vegetable makes a roasted salad that is delicious, healthy,

and heartwarming in the winter months.


Drizzling it with Pomegranate dark balsamic vinegar and Tahini

Garlic Yogurt Sauce, (page 21) adds a creamy brightness to the dish that

makes it utterly irresistible.


Roasted Cauliflower Salad, Serves Two


1 large head cauliflower

1/4 cup Lime infused olive oil

1 tsp ground cumin

2 Tbsp Pomegranate dark balsamic vinegar

1/2 cup Tahini Garlic Yogurt Sauce

1/2 tsp sumac or Za'atar Herb Blend

2 Tbsp chopped fresh curly-leaf parsley

2 Tbsp pomegranate arils


Preheat the oven to 450°F.


Line a baking tray with parchment paper.

Separate the head of cauliflower into small florets, place them in a

medium-sized bowl, drizzle the olive oil over top, sprinkle with the

cumin, and mix to ensure the florets are evenly coated.


Arrange them evenly on the prepared baking tray. Roast for 15 minutes

until the cauliflower is fork-tender and the tips are golden brown. Allow

to cool completely on the baking tray.


When ready to serve, arrange the cauliflower on a serving plate. Drizzle

first with the balsamic and then with the garlic yogurt sauce. Finish off

with a sprinkle of sumac, parsley, and pomegranate seeds, in that order,

to garnish.


Enjoy immediately. In theory you can store it in an airtight container for

up to 3 days, although it will get soggy after a night in the fridge so it’s

best enjoyed the day it's made.



For more of Emily's Syria Recipes click HERE




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