When people ask, “What’s you favorite ingredient to cook with?”
I squirm.
One minute, I’ll be into fresh bay leaves or mangoes, and then suddenly our relationship is completely over (it’s not you, it’s me!). Then, I’ll dabble around in the next thing. Like a child who outgrows a toy, I tend to play favorites and only revisit when the mood strikes.
As of late, there’s been a constant in my cooking repertoire that I’m excited to tell you about: sumac.
Burnt crimson in color, sumac is a Middle Eastern spice with a distinct earthy aroma.
Initially, I was intimidated by its dark and bold appearance. I assumed it would be too dominating (like cumin) if used with a heavy hand.
But contrary to my first impression, sumac is surprisingly light and fresh in flavor.
It tastes like lemon.
And I’m not talking about lemon zest; it’s tart like lemon juice.
When my stash of sumac ran out, I panicked.
I was so accustomed to using sumac on everything (chicken, salmon and grilled flatbreads) finding a good-quality replacement was challenging. Sumac is not easy to find.
So, I sent Teri a message.
My friend, a fellow foodie columnist and fantastic cook, also shares a deep love for sumac. And apparently, she frequents the best spice supplier in Chicago.
Three days later, a package arrived.
Teri sent me the most beautiful sumac! She also threw in garlic powder, paprika and Aleppo pepper (crushed red pepper flakes). What a generous and unexpected surprise.
Inspired by my delivery, I made this…
Usually dressed with lemon and olive oil, roasted cauliflower makes an appearance in our house at least once a week.
For this version, ‘lemony’ sumac replaces the citrus. It’s delicious. And as a compliment, I added fresh dill and a few pomegranate seeds for that WOW burst of acidity.
The flavor is festive, warm, nutty, tart, herby… and the colors remind me of Christmas. You could easily serve this at any holiday gathering with a nice roast or even a traditional fish dinner. It only requires 6 ingredients and takes minutes to prep.
A few quick things to note:
If you can’t find sumac- roast the cauliflower with a dusting of sweet, smoked paprika. Add fresh lemon juice right before serving.
Prepping pomegranate- slice it in half lengthwise and gently tap the back of the shell with a wooden spoon. The seeds will fall right out- do this over a bowl so you don’t get juice all over the place, including on yourself. It stains. Or, you can buy the seeds in little containers at the grocery store.
Dealing with dill- because dill comes in gigantic bunches (that only go bad in the fridge), use the rest to make dill butter. You don’t need exact proportions- just chop up the herbs and mix with softened butter to your liking.
Keep it in the freezer for a rainy day…
So, I’m curious…
What’s your favorite ingredient to cook with these days? Ever try sumac?
Kitchen Notes:
- To get ahead, break the cauliflower into florets and store in a Zip loc bag until ready to roast. I usually do this 1 or 2 days ahead of time. Do the same for the pomegranate seeds.
- You will only need 1 generous handful of pomegranate seeds for this recipe. Save the rest for smoothies or snacks.
- You’ll notice I don’t give an exact measurement for the garlic powder listed below. The older it gets, the stronger it tastes. Use your judgement.
roasted christmas cauliflower salad
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4
Ingredients
- 1 head of cauliflower, broken into florets
- drizzle of olive oil
- 2 heaped tbsp sumac*
- dash of garlic powder, to taste
- coarse salt & freshly ground pepper
- 3/4– 1 cup pomegranate seeds
- 1/4 cup roughly chopped dill, divided
*If you cant find sumac, substitute with a light dusting of sweet, smoked paprika. Add lemon juice to the florets after roasting.
Instructions
- Preheat your oven to 425 F. Line 2 rimmed baking sheets with parchment paper.
- Add the cauliflower to a large bowl. Drizzle with olive oil until well coated. Add the sumac, garlic powder, salt and pepper. Toss well to combine.
- Spread the cauliflower evenly onto the baking sheets.
- Roast for about 25-30 minutes until golden and tender (check at the 20 minute mark to see what’s going on).
- Remove the trays from the oven. Taste and season with extra salt and pepper, if necessary. Transfer cauliflower to a serving platter and toss gently with half of the chopped dill.
- To serve, sprinkle the pomegranate seeds and the remaining dill over the top.
- Enjoy warm or at room temperature.
Comments
Jennifer Lefebvre says
I got my sumac in a pack with two other spice blends from Trader Joe’s. All three delicious! And really nice to spice up some ethiopian we had as mild to introduce a son’s spice shy girlfriend t, while keeping us happy.
Emilie says
I have that same pack! I’ve been dying to try that one with a ‘Z’ that I can’t pronounce (lol). Enjoy!
Laura (Tutti Dolci) says
This is the perfect wintry salad! I’ve been obsessed with sprinkling pom seeds on everything lately, so they must be my favorite at the moment :).
asha Shiv says
Love sumac and it’s such a nice addition to so many dishes. I love how you’ve used it here my dear. I have an afghani store close by and they make some fresh sumac, I know why you love and as well as Teri.
Sarah @ Say Little Hen says
I love cauliflower and pomegranate – combined together this looks so pretty! I’m looking forward to making it, but I think I’ll use lemon as there are plenty on our tree and the moment. Will it be ok without the dill (I hate the taste) ?
Thanks for sharing such a pretty dish!
Sarah x
Emilie says
Hi Sarah! Using lemon as a substitute is perfectly fine! Especially when it’s homegrown (so lucky!). And no need for the dill if you don’t care for it- the dish will taste just as good. You might want to add some fresh chopped parsley for a pop of green :) xx
Gofs says
These look really tasty – very creative and unique topping combination.I absolutely love this! There are so many delicious and healthy ingredients here.
cheryl costa-price says
DEEEEElish! Thanks
Pamela Green says
I’m loving pomegranate seeds right now! I’ve been putting them on anything to add a little sweet crunch. Great idea on the cauliflower! Will have to try.
Emilie says
They are delicious! And their tart and sweet flavor is addicting- perfect for cauliflower. What have you been using them on lately? xx
Allyson says
I love sumac. It’s such a bright flavor. I like to brush flatbread with olive oil, sprinkle it with sumac, and then grill the whole thing. I’ve never roasted it with cauliflower, but this looks fantastic.
Emilie says
You’re making me hungry now, Allyson. Sounds absolutely delicious! I do hope you try it with cauliflower- it’s excellent.
Heidi @foodiecrush says
Sumac is the best! I have a huge jar of it so this will be the perfect excuse to put it to work. Loverly!
Emilie says
Isn’t it?! I’m sure you will come up with something fabulous ;) xoxo
Linda | The Baker Who Kerns says
Ooo I want to try out sumac! I’ve seen it around but I’ve never been entirely sure what it was! I’m sure that lemon citrus taste goes great with cauliflower! Can I get sumac at a normal health food store or do I have to order it online?
Emilie says
Hi Linda, if you like lemon you will love sumac! I would definitely check out your local health food store- they would most likely have it. If not, I would check out online… Hope this helps! xo
Jessie Snyder | Faring Well says
Sumac! My good friend :) I love it so much too, that lemony flavor – swoon! How sweet of your friend to send you those spices, that is just the neatest little package to receive (although all packages are neat, so few of us send them anymore!). I would have to be the same as you, fluttering from one flavor to the next. I think at the moment I’m on a kick where everything gets dressed in lemon + olive oil + maple in our house. So simple and done by everyone, I know, but somehow I just tried it a month ago for the first time and am HOOKED. Hehe. Thanks for the pretty Christmassy salad Emilie! Hope you are having just the best week <3
Emilie says
Wait, you’ve never tired sumac? You’re like the spice queen!! You better get on that, girl… xo
Rakhee@boxofspice says
I looove cauliflower. Sumac I’ve never tried. I guess I’m still neck deep in trying to figure out half the Indian spices. :) I can’t wait to try it… Lovely recipe Emilie! <3
sue|theviewfromgreatisland says
I have a HUGE stash of sumac, so I’m set to go for this beautiful dish!
Laney (Ortensia Blu) says
Such a pretty holiday salad! Sumac and zaatar were the 2 spices I became familiar with while in Israel last year. The spice markets were amazing and the little bags of spices (including the most gorgeous star anise) were much easier to fit in my suitcase than the hookah:)
Emilie says
I can only imagine how gorgeous those markets must’ve been. Aren’t they magical? And you totally have me laughing, Laney! xoxo
Celia Becker @ After Orange County says
Sumac is probably my favorite spice. I buy mine at Penzey’s or at any Persian store. Can’t wait to use it in a new way. Thanks for the recipe!
Emilie says
I’m with you all the way! Thank you for mentioning Penzey’s, Celia. I ‘ll have to check that out next time. When we lived in the city, we had access to so many beautiful ingredients. Now, in suburbia-land, everything is so much harder to find! The last time I saw sumac was at TJ Maxx ;)
Katrina says
Sumac sounds like the perfect flavour to be obsession over right now! I love it too. And I really like the simplicity of this salad. So delicious!
Emilie says
Have you tried it Katrina? My first little bottle of sumac sat in my cabinet for what seemed like ages. I was afraid it was going to be too strong- and there’s nothing like a heavy, dominant spice to wreck your dinner ;) But what a delightful surprise! It’s so tart and vibrant! If I didn’t love lemon so much, I probably never would’ve tried it.
danielle is rooting the sun says
Emilie, I side with your description of choosing kitchen favorites exactly! I create deep-seeded love affairs, only to cast them aside for dreamier whims when they so strike me. For awhile it was smoked paprika, and then hot hungarian paprika (which I still adore). It’s amazing how we’re able to fall so in love with ingredients – sumac is definitely one of those indispensable flavors that enlightens all it touches. I love this cauliflower salad – it embodies the holiday so beautifully. Much love. ♥ ♥
Emilie says
Isn’t it incredibly difficult to choose just one favorite ingredient? That is my nightmare interview question. Aside from sumac, I do happen to love paprika (pimenton is my fave) on a constant basis. And you can really tell the difference between certain brands and varieties. Thank you for your sweet words, Danielle… I’m off to go read about cardoons ;) xoxo
Aysegul says
Love sumac as well.. This dish looks so Christmas-y.
XOXO
Emilie says
Isn’t it fantastic? And I’m not just saying that. Love that lemony, tart flavor. It makes the best dry rub with garlic & paprika, but he way. Okay, now I’m hungry…. xoxo
Susan P says
I live in Chicago. Any chance of getting the name of the source where your friend found the Sumac? Gonna add this to Christmas menu.
Lisa says
You should be able to find it at The Spice House on N. Wells. They have everything! Amazing store and the aromas pour out onto the street…you can’t miss it!
Emilie says
Thanks for the tip Lisa! The Spice House is in Chicago?
Lisa says
Yes! It is in Chicago…near the north side. Here is the link to the store.
http://www.thespicehouse.com/
Love the recipe and can’t wait to make it !
Emilie says
Thank you! xx
Emilie says
Hi Susan! Here you go: http://www.middleeastbakeryandgrocery.com
I highly recommend the sumac, garlic powder, paprika and Aleppo pepper (if you like heat). The quality is excellent.
So glad you are adding this to your Christmas menu- enjoy! :)