I made a promise at the start of the year to experiment with more unusual spices. Sumac is a Middle Eastern spice with a flavor not unlike lemon. and is deep red in color. It is generally added to stews, soups, etc a few minutes before serving just as you might do with lemon juice to pop the flavor and cut the fat. Here, I used it in a dressing and was very happy with the result. Makes a great, light yet filling lunch.
Pre-heat oven to 350 degrees F.
1 head of cauliflower – cut into medium size florets
2 tbsp. olive oil
Salt and freshly ground black pepper
2 1/2 oz. arugula
1 x can of cannellini beans – rinsed and drained
3 oz. feta cheese
Place the cauliflower florets in a large bowl, spoon over the oil, season and toss well together.
Tip the cauliflower mixture onto a baking tray and cook for 15 minutes, then stir it up and cook for another 15 minutes, until tender but not too soft.
Sumac dressing
1 tsp. sumac
Juice of 1/2 a lemon
1 clove of garlic – grated
3 tbsp. olive oil
Place the sumac in a small bowl, then whisk in the lemon juice, garlic and oil. Pour over salad, toss well and serve.
